It’s been a long time since a recipe made us flip like this. We’ve been prettty clear about our little poke bowl obsession, so, this concept for nori chips to scoop poke up in? We’re over the moon.
These oil-washed nori sheet chips just might be the new kale chips.
Our gal, Karen Chan, food editor at Honestly Yum, is walking us through this irresistible version of the poke-nori combo that strikes us as the perfect pre-party snack for the upcoming holiday blitz….
Are you totally over kale chips? Nori chips are incredibly simple to make and packed with vitamins and fiber. They’re perfect simply as a snack or as a canvas for poke, a Hawaiian-style raw tuna tartare. These nori chips are a little thicker because I used two sheets of seaweed. You could make them even thicker using three sheets. I like to make sheets of them and break them apart, but you could also cut the seaweed into strips before baking them. Either way, prepare to make a lot because they’re totally addictive.
Poke with Nori Chips
Ingredients:
For the nori chips:
seaweed sheets
water
sea salt
sesame oil
For the poke:
1 lb of sushi-grade ahi tuna, diced into cubes
1 Tbsp soy sauce
1 tsp sesame oil
2 scallions, white and green parts thinly sliced
1 small handful of cilantro, finely chopped
sea salt, to taste
black sesame seeds, for garnish
Directions:
To make the nori chips, preheat the oven to 225 degrees. Brush one sheet of nori lightly with water. Lay the second sheet of nori over the first sheet and press firmly down until the sheets start to stick. Brush the top lightly with sesame oil and sprinkle with salt. Repeat with as many sheets as you are making. Place on a baking sheet and bake for about 10 minutes until the seaweed is stiff and brittle. Allow to cool to room temperature.
Place tuna in a bowl and add soy sauce and sesame oil. Add cilantro and scallions and mix. Finally, add a few pinches of black sesame seeds.
