Crispy Tuna Tartare Bites (with Microwave Gimbugak)
Crispy Tuna Tartare Bites (with Microwave Gimbugak)
Ingredients
For the Crispy Gimbugak
- 3 gim, sheets
- 3 rice paper sheets, square
- as needed sesame seeds
- as needed salt
For the Tartare
- 1/2 pound sushi-grade tuna, diced small
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar, or lime juice
- 1 teaspoon sriracha
- 1 green onion, chopped
- as needed sesame seeds
For the Avocado
- 1 avocado, diced
- 1/2 lime juice, from 1/2 lime
- 1 pinch salt
For the Toppings
- as needed yuzu ponzu
- as needed jalapeño or serrano pepper, sliced
- as needed microgreens, optional
- as needed spicy mayo
Instructions
- 1
Prepare the gimbugak sheets: Lay one sheet of gim flat. Sprinkle sesame seeds and a little salt evenly over the gim.
⏱️ 2 min
- 2
Quickly dip one square rice paper sheet in water, ensuring it is just moistened, then immediately place it over the seasoned gim sheet. Fold any excess rice paper onto the back of the gim sheet to create a neat edge. If using round rice paper, trim any excess and patch uncovered corners so the surface is mostly covered.
⏱️ 3 min
- 3
Repeat steps 1 and 2 for the remaining two gim sheets and rice paper sheets. You should now have 3 prepared gim-rice paper composites.
⏱️ 3 min
- 4
Cut each prepared gim-rice paper composite into 4 equal squares. You will have a total of 12 squares. Carefully place these squares into small microwave-safe sauce bowls, shaping them slightly to form cups.
⏱️ 5 min
- 5
Microwave the gimbugak cups in batches for 2 minutes per batch, or until crispy. Set aside to cool.
⏱️ 6 min
- 6
Prepare the avocado: In a small bowl, combine the diced avocado with the juice of 1/2 lime and a pinch of salt. Gently toss to coat.
⏱️ 3 min
- 7
Prepare the tuna tartare: In a separate bowl, combine the diced sushi-grade tuna, soy sauce, sesame oil, rice vinegar (or lime juice), sriracha, chopped green onion, and a sprinkle of sesame seeds. Mix gently until well combined.
⏱️ 5 min
- 8
Assemble the bites: Place a small amount of yuzu ponzu at the bottom of each crispy gimbugak cup. Using a ring mold (if desired for neatness) or a spoon, layer a portion of the seasoned avocado, followed by a portion of the tuna tartare into each cup.
⏱️ 2 min
- 9
Garnish each bite with sliced jalapeño or serrano pepper, a few microgreens (if using), and a drizzle of spicy mayo.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Tuna Tartare Bites (with Microwave Gimbugak)
For the Crispy Gimbugak
- 3 gim, sheets
- 3 rice paper sheets, square
- as needed sesame seeds
- as needed salt
For the Tartare
- 1/2 pound sushi-grade tuna, diced small
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar, or lime juice
- 1 teaspoon sriracha
- 1 green onion, chopped
- as needed sesame seeds
For the Avocado
- 1 avocado, diced
- 1/2 lime juice, from 1/2 lime
- 1 pinch salt
For the Toppings
- as needed yuzu ponzu
- as needed jalapeño or serrano pepper, sliced
- as needed microgreens, optional
- as needed spicy mayo
Instructions
- 1
Prepare the gimbugak sheets: Lay one sheet of gim flat. Sprinkle sesame seeds and a little salt evenly over the gim.
⏱️ 2 min - 2
Quickly dip one square rice paper sheet in water, ensuring it is just moistened, then immediately place it over the seasoned gim sheet. Fold any excess rice paper onto the back of the gim sheet to create a neat edge. If using round rice paper, trim any excess and patch uncovered corners so the surface is mostly covered.
⏱️ 3 min - 3
Repeat steps 1 and 2 for the remaining two gim sheets and rice paper sheets. You should now have 3 prepared gim-rice paper composites.
⏱️ 3 min - 4
Cut each prepared gim-rice paper composite into 4 equal squares. You will have a total of 12 squares. Carefully place these squares into small microwave-safe sauce bowls, shaping them slightly to form cups.
⏱️ 5 min - 5
Microwave the gimbugak cups in batches for 2 minutes per batch, or until crispy. Set aside to cool.
⏱️ 6 min - 6
Prepare the avocado: In a small bowl, combine the diced avocado with the juice of 1/2 lime and a pinch of salt. Gently toss to coat.
⏱️ 3 min - 7
Prepare the tuna tartare: In a separate bowl, combine the diced sushi-grade tuna, soy sauce, sesame oil, rice vinegar (or lime juice), sriracha, chopped green onion, and a sprinkle of sesame seeds. Mix gently until well combined.
⏱️ 5 min - 8
Assemble the bites: Place a small amount of yuzu ponzu at the bottom of each crispy gimbugak cup. Using a ring mold (if desired for neatness) or a spoon, layer a portion of the seasoned avocado, followed by a portion of the tuna tartare into each cup.
⏱️ 2 min - 9
Garnish each bite with sliced jalapeño or serrano pepper, a few microgreens (if using), and a drizzle of spicy mayo.
⏱️ 2 min