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sushi grade tuna with fruit over crispy rice paper
Cindy

Crispy Rice Paper Tuna Bites

5 from 1 vote
These Crispy Rice Paper Tuna Bites are light, crunchy, and packed with fresh flavors. With sushi-grade tuna, creamy avocado, sweet mango and a drizzle of spicy mayo, they make the perfect appetizer or party snack
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 12 chips
Course: Appetizer, Snack
Cuisine: Fusion, Japanese, Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

Crispy Rice Paper Chips
  • 6 sheets rice paper
  • neutral oil canola
Topping
  • 6 oz sushi grade tuna
  • ½ avocado diced
  • ½ cup mango diced
  • 1 tbsp light soy sauce
  • 1 tsp fresh lime juice
  • ½ tsp sesame oil
  • ½ tsp mirin or honey
  • 1 tbsp green onions finely chopped
  • 1 tsp black sesame seeds
Garnish
  • 2 tbsp Kewpie mayo
  • 1 tsp sriracha

Equipment

  • Cutting board
  • Knife
  • Measuring spoons
  • Medium bowl
  • Pot

Method
 

Make Crispy Rice Paper Chips
  1. Heat about 1 inch of oil in a pan to 350°F (175°C).
  2. Cut the rice paper sheets into quarters. Drop each rice paper piece into the hot oil—it will instantly puff up within 2-3 seconds. Quickly remove with tongs and drain on paper towels. Set aside.
Prepare Salmon Topping
  1. In a bowl, mix diced tuna, avocado, mango, soy sauce, lime juice, sesame oil, honey/mirin, green onions, and black sesame seeds. Stir gently to combine.
Assemble & Serve
  1. Mix Kewpie mayo and Sriracha together.
  2. Place a spoonful of the tuna mixture onto each crispy rice paper chip. Drizzle with spicy mayo. Serve immediately and enjoy!

Notes

Best enjoyed fresh, as the crispy rice paper can soften over time. If storing, keep the tuna mixture refrigerated for up to 1 day in an airtight container.
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