Ahi Tuna Crispy Rice Cups

These tuna bites are light, fresh, and perfect for when you want something that’s equal parts fun and tasty. The crispy rice paper adds crunch, while the marinated tuna, avocado, and cucumber bring bright, clean flavors.

Ingredients

• 1 lb sushi-grade ahi tuna, cut into small cubes

• 2 tbsp ponzu

• 1 tsp sesame oil

• 1 tsp rice vinegar

• 1 tsp fresh ginger, grated

• 1 small garlic clove, finely minced

• 1–2 tsp toasted sesame seeds

• 2 green onions, thinly sliced

• 2 tbsp cilantro, chopped

• ½ jalapeño, finely minced (optional)

• 3–4 sheets rice paper

• Avocado oil (for shallow frying)

• ½ avocado, diced

• ½ cucumber, finely diced

Instructions

1. Make the marinade. In a medium bowl, whisk together ponzu, sesame oil, rice vinegar, ginger, and garlic.

2. Prepare the tuna. Add cubed tuna, sesame seeds, green onion, cilantro, and jalapeño (if using). Toss gently until combined. Cover and chill for 10–15 minutes.

3. Crisp the rice paper. Break rice paper sheets into bite-sized pieces. Heat avocado oil in a skillet over medium-high heat. Test the oil with a small scrap — it should bubble up and crisp within 1 second. Fry rice paper in batches until puffed and crisp, just a few seconds per piece. You don’t want the rice paper sitting in the oil longer than needed or it will absorb excess oil and lose its crunch. Move quickly here for the best texture. Remove with tongs and drain on paper towels.

4. Assemble. Spoon marinated tuna onto each rice crisp. Top with avocado and cucumber.

5. Serve immediately. The rice paper will get soggy if it sits too long with the topping.