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This Spicy Miso Tuna on Rice Paper Chips recipe is SO good, and ridiculously easy to make. It’s the perfect appetizer or finger food if you’re having people over, and I’m always sad when it’s all gone 🤣
I had seen other recipes kind of like this around the internet and social media, but I really wanted to take it in a new direction. So after some experimenting (and lots of eating…) I finally came up with my own version incorporating shiso leaves and miso paste! 🤩
The miso and soy sauce combine to give it this rich umami flavor, while the Sriracha provides a nice kick, and the @kewpieusa mayo gives it that creamy texture 😋 And finally, the shiso leaf adds an herby, citrusy pop that’s perfectly complimentary.
If you love this crispy-chip-plus-raw-fish format, the Salmon Poke Nachos on Crispy Shrimp Chips take the same idea to salmon with shrimp chips as the base and gochujang Kewpie drizzled on top.
If you want to make your own crispy base from scratch, these Crispy Rice Paper Chips with Nori are a 4-ingredient flash-fry that takes about 2 seconds per side and tastes like a salty seaweed shrimp chip.
The full recipe is below, and be sure to let us know what you think in the comments if you give it a try! 🙌
INGREDIENTS (makes 4 pieces)
1/4 lb sushi grade tuna
2 tbsp Kewpie mayo
1-2 tbsp sriracha (depends how spicy you want it)
1 tbsp soy sauce
2 tsp sesame oil
1.5 tsp white miso paste
1 rice paper (cut into 4 pieces)
4 shiso leaves
Equipment
INSTRUCTIONS:
1️⃣ pour a thin layer of oil into a small pan and fry each rice paper piece with a shiso leaf on top. It only takes a few seconds so remove them quickly before the shiso starts to turn brown. Set aside on a paper towel to absorb excess oil.
2️⃣ Chop tuna into small pieces.
3️⃣ Mix Kewpie mayo, sriracha, soy sauce, sesame oil, and miso paste in a bowl.
4️⃣ Add chopped tuna into the bowl and mix it all together.
5️⃣ Scoop a quarter of the tuna mixture onto each rice paper chip.
6️⃣ Top with masago (or tobiko) and green onions
7️⃣ Enjoy!
Spicy Miso Tuna on Rice Paper Chips
Ingredients
- 1/4 lb sushi grade tuna
- 2 tbsp Kewpie mayo
- 1–2 tbsp sriracha (depends how spicy you want it)
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 1.5 tsp white miso paste
- 1 rice paper (cut into 4 pieces)
- 4 shiso leaves
Equipment
Get Recipe Ingredients
Instructions
1️⃣ pour a thin layer of oil into a small pan and fry each rice paper piece with a shiso leaf on top. It only takes a few seconds so remove them quickly before the shiso starts to turn brown. Set aside on a paper towel to absorb excess oil.
2️⃣ Chop tuna into small pieces.
3️⃣ Mix Kewpie mayo, sriracha, soy sauce, sesame oil, and miso paste in a bowl.
4️⃣ Add chopped tuna into the bowl and mix it all together.
5️⃣ Scoop a quarter of the tuna mixture onto each rice paper chip.
6️⃣ Top with masago (or tobiko) and green onions
7️⃣ Enjoy!