• 16 oz Sashimi Grade Ahi Tuna, cut into ½ inch cubes
  • ¼ Cup Kewpie Mayo
  • 2-3 Teaspoons Sriracha
  • 1½ Teaspoons Japanese Soy Sauce
  • 1½ Teaspoons Ty Ling Sesame Oil
  • ⅛ Teaspoon Fine Sea Salt
  • 2 Green Onions, green parts only, finely chopped
  • 2 Tablespoons finely diced Sweet Onion, (optional)
  • 1 Tablespoon Masago, (optional)
  • 32 Pieces of Roasted Seaweed
  • 8 Sheets Rice Paper (aka Bánh tráng)
  • Frying Oil


  1. In a bowl, add 16 oz of cubed Ahi Tuna, ¼ Cup Best Foods or Kewpie Mayo, 1-3 Teaspoons Sriracha (depending on your spice level preference), 1½ Teaspoons Japanese Soy Sauce, 1½ Teaspoons Sesame Oil, ⅛ Teaspoon Fine Sea Salt, chopped Green Onions, diced Sweet Onion, 1 Tablespoon Masago and stir to combine well. Cover and refrigerate until you’re ready to serve.
  2. Use a heavy bottom pot, add 1-2 inches of frying oil and heat the oil until it’s between 370°F-380°F. Make sure to monitor the oil with a deep fry thermometer or the chips will not puff up properly. Cut the Rice Paper into quarters. Quickly dip a piece of seaweed into a plate of water and press it down firmly onto a rice paper quarter until it’s attached. It’s best to fry each piece immediately for about 5 seconds. You’ll have to multitask since you want to fry the rice paper right after you attach the seaweed. Drain the chips on a rack. When ready to serve, scoop poke onto the chips and Enjoy!