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
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
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.
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.
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.
For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!