Ingredients
6 nori sheets
1 tsp dashi granules
1/2 cup hot water
1/4 cup cornflour
1/3 cup sesame seeds, toasted
Vegetable oil, for deep frying
250g best quality tuna
1 firm pear, peeled, finely diced
1 lebanese cucumber, seeded, finely diced
2 green shallots, finely sliced
11/2 tsp sesame oil
1/2 tsp fish sauce
1/2 tsp wasabi paste
Fine batons radish, micro herbs and edible flowers, to garnish
Lime cheeks, to serve
Method
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Starting on the long side, use a sharp pair of scissors to cut the nori sheets in half, then cut each half into 3 even rectangles. Place dashi in a medium bowl and mix with hot water, then stir in cornflour until smooth
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Dip a nori piece into cornflour mixture, then place on a sheet of baking paper. Scatter with 1/2 teaspoon sesame seeds. Repeat with a second piece of nori on top and sesame seeds. Dip a third nori piece into mixture and place on top with seeds, pressing down to seal. Fry in hot vegetable oil (180°C) until crisp, drain on paper towel. Repeat with remaining nori, cornflour mixture and sesame seeds, reserving 1 tablespoon sesame seeds.
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Use a sharp knife to dice tuna into 5mm cubes, then place in a large bowl with pear, cucumber, green shallots and reserved sesame seeds. Mix gently. Combine sesame oil, fish sauce and wasabi paste in a small bowl and mix until smooth. Stir through tuna mixture and mix thoroughly.
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Spoon tuna mixture generously onto each nori crisp. Garnish with radish batons, micro herbs and edible flowers. Serve on a platter with lime cheeks on the side for guests to squeeze on the juice themselves.
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