Deliciously crunchy homemade nori chips are topped with a simple tuna tartare, made from diced ahi tuna, cucumber, fresh lime juice, chives, sriracha, and a dash of mayonnaise. An elegant, crowd-pleasing appetizer! The trick to super crispy nori chips is dipping them in a slurry (cornstarch and water mixture) and frying them briefly in batches. It results in an incredibly light, crunchy, yet thin and delicate chip that is the perfect vehicle for lots of toppings.
6cups (1.5 quarts)canola oilfor frying
1cup (240 mL)cold water
8ounces (½ lb)sushi-grade ahi tunadiced
⅓English cucumberpeeled, diced, and seeds removed (about ½ cup)
1-2teaspoonsfresh lime juice
1teaspoonsriracha hot sauce
1tablespoonfinely chopped chives
freshly ground black pepper
Prepare Nori Chips: Using scissors, cut each nori sheet in half lengthwise. Cut each half sheet into two equal sized squares. Cut each square into two triangles. Each sheet should yield 8 triangles. Set aside.
Whisk water and cornstarch together in a bowl to create a slurry and set aside. Line a baking sheet with paper towels or a cooling rack and set aside.
Place the oil in a heavy, straight-edged sauté pan or pot. Using a frying thermometer, heat oil to 375°F (190°C). Dip a nori triangle into the cornstarch mixture (whisk together occasionally if cornstarch starts to settle on the bottom of the bowl) and immediately transfer to hot oil, frying 5-6 triangles at a time. They should bubble immediately once they hit the oil. Be careful, as the oil may splatter a bit as you work.
Using tongs, flip the nori and continue to fry until oil becomes still and they no longer are bubbling. Transfer the nori chips carefully with tongs to the baking sheet. Salt immediately. Repeat with remaining nori triangles.
Prepare Tuna Tartare (just before serving): Combine the ingredients in a bowl. Season to taste, adding more salt, lime juice, or sriracha hot sauce as needed. Spoon the tartar onto the nori chips. Garnish with finely chopped chives. Serve immediately.
How to Prep Nori Chips Ahead:
The nori chips can be made 1 to 2 days in advance if needed. They should be stored in an airtight container with a layer of paper towels and a silica gel packets to help absorb any moisture - particularly if you live in a humid environment.