- Canola oil, for frying
- 3/4 cup cornstarch
- Four 8-inch-square unseasoned nori sheets, cut in half
- Kosher salt
- 1/4 cup good-quality mayonnaise
- 1/4 teaspoon tamari
- 1 teaspoon Sriracha
- 12 ounces sushi-grade tuna, cut into 1/4-inch dice
- 4 teaspoons minced scallion
- 2 teaspoons minced peeled fresh ginger
- 2 teaspoons seeded and minced jalapeño
- 1 teaspoon tamari
- 1/2 teaspoon toasted sesame oil
- Kosher salt
- Radish matchsticks, daikon sprouts, micro red shiso and toasted sesame seeds, for garnish
How to make this recipe
- Make the nori crackers In a large enameled cast-iron casserole, heat 3 inches of oil to 350°. Set a rack over a baking sheet and line with paper towels.
- In a medium bowl, whisk the cornstarch with 1/2 cup of water until smooth. Working in batches of 2, dredge the nori in the cornstarch mixture, letting the excess drip off. Slowly drop the nori into the hot oil and fry for 2 minutes. Flip and fry for 1 minute longer, until crisp. Transfer to the rack, season with salt and let cool completely.
- Make the spicy mayo In a small bowl, whisk all of the ingredients together until smooth.
- Make the tuna poke In a large bowl, fold all of the ingredients except the garnishes together; season with salt.
- Spoon the poke onto the nori crackers and dollop with some of the spicy mayo. Garnish with radish matchsticks, daikon sprouts, micro shiso and toasted sesame seeds. Serve immediately.
The spicy aioli can be refrigerated for 1 week.