Crispy Rice Chips with Garlic Gochujang Tuna

Fried pieces of rice paper are fried in oil until they puff up and become crispy. I fill the fried rice papers with raw tuna tossed in a garlic and gochujang sauce for a take on poke that makes a great appetizer.

Course Appetizer

Cuisine Asian, Japanese, Korean

Keyword ahi tuna, fish, gochujang, poke, raw, seafood, sushi, tuna

Prep Time 15

Cook Time 5

Servings

Calories 225kcal

Ingredients

3 (8-inch) pieces Vietnamese rice paper
Vegetable oil for frying, as needed
3 tablespoons unsalted butter
2 teaspoons toasted sesame seeds
2 cloves garlic, minced
2 tablespoons gochujang
2 tablespoons mayonnaise
2 teaspoons rice vinegar
½ pound sushi-grade tuna
2 green onions, thinly sliced, divided

US Customary - Metric

Instructions

Use scissors to cut the rice paper into 8 wedges. Fill a large heavy bottomed or cast iron pan with enough oil to reach ½” (1.3cm) up the side of the pan. Heat oil to 350ºF (180ºC).
Working a few pieces at time, gently add the rice paper to the hot oil and fry until crisp, about 2 seconds. Use tongs to remove the crispy pieces to a paper towel lined plate to drain. Repeat with the remaining rice.
Heat a small saucepan over medium-low heat, add the butter and allow to melt. Add the sesame seeds and garlic and sauté until softened and fragrant but not crispy, about 2 minutes.
Remove from heat to a medium mixing bowl and let cool completely. Whisk in the gochujang, mayonnaise, vinegar and 1 tablespoon water until completely combined. Cover and refrigerate until ready to use.
Add the cut fish and half the green onions to the mixing bowl with the sauce. Toss to combine.
Spoon the coated fish onto the rice chips and garnish with the remaining green onion. Serve immediately.

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