Ingredients Seafood Fish Tuna Poke on Nori Crackers Be the first to rate & review! At Liholiho Yacht Club in San Francisco, chef Ravi Kapur serves his superdelicious take on the Hawaiian classic tuna poke on crispy, deep-fried nori crackers. A dollop of seasoned aioli is the perfect finish. Kapur makes his aioli, but he says any good-quality mayonnaise is a fine substitute. Slideshow: More Tuna Recipes By Ravi Kapur Ravi Kapur Restaurant: Liholiho Yacht Club Location: San Francisco The motto at Ravi Kapur's sensational Hawaii–meets–San Francisco restaurant is "Get Jag," an island term for "have a good time." It's hashtagged all over Liholiho's Instagram feed and encapsulates the exuberant spirit of Kapur's cooking. So does his quintessential dish: tuna poke with spicy mayo, sesame oil and crispy battered-and-fried nori crackers. Food & Wine's Editorial Guidelines Updated on July 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 1 hrs Yield: 8 Ingredients NORI CRACKERS Canola oil, for frying 3/4 cup cornstarch Four 8-inch-square unseasoned nori sheets, cut in half Kosher salt SPICY MAYO 1/4 cup good-quality mayonnaise 1/4 teaspoon tamari 1 teaspoon Sriracha TUNA POKE 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 Directions 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. Make Ahead The spicy aioli can be refrigerated for 1 week. Rate it Print