2small avocadoscut into cubes roughly the same size as the tuna
Kosher salt
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Instructions
Prepare a sheet pan lined with paper towels. Place a cooling rack on top.
Fill a large, deep-sided pan halfway up with frying oil. Heat over medium-high until a small piece of rice paper sizzles in the pan. One by one, fry each sheet of rice paper until it puffs up and stops sizzling. Transfer to cooling rack.
In a large bowl stir together the soy sauce, rice vinegar, sriracha, sesame oil, and lime juice until smooth. Add the tuna and stir to coat. Let marinate for 15 minutes.
Add the scallions, avocado, and a pinch of Kosher salt and stir gently until just combined.
Serve alongside the crispy rice paper.
Notes
Tuna poke best served immediately.Prep Ahead: Fry rice paper in advance. Store rice paper in a zip close plastic bag in the pantry for up to 2 days. Cut all poke components ahead of time and store in an airtight container in the refrigerator for up to 1 day. Make tuna marinade in advance and store in an airtight container in the refrigerator for up to 3 days.