You’re only about 15 minutes from a stunning, crowd-pleasing party snack. Whip up a bright, spicy tuna mix from a few pantry staples, quickly fry rice paper so it puffs into crisp cups, then spoon the tuna into the crunchy vessels and serve. A drizzle of sweet chili jam on the side is a lovely finishing touch.
Rice paper puffed in hot oil is genuinely mesmerizing — it only takes a few seconds and produces the crispiest little cups that are perfect for holding this spicy tuna. They’re visually impressive, intensely moreish and packed with umami, and they vanish fast at gatherings.
Think of them like mini tacos. They make excellent party canapés or a light meal for warm days. Serve with a crunchy Asian slaw or gochujang potato salad, or mound the tuna on sushi rice for spicy tuna poke bowls.
Ingredients
- Tuna. Use sashimi- or sushi-grade tuna (usually flash-frozen and safe to eat raw). If you prefer, substitute canned tuna, sashimi-grade salmon, hot-smoked salmon or baked salmon.
- Spicy mayo. This adds the creamy, spicy element. Gochujang aioli (gochujang paste mixed with aioli) is excellent, as is sriracha mayo or any spicy mayonnaise you like.
- Soy sauce. Use light soy sauce — it’s milder than dark soy.
- Scallions (spring onions). They bring brightness to the mix. Chives, Chinese chives, finely diced shallot or red onion can work instead.
- Rice paper. Sold as rounds. For bite-sized cups cut each round into quarters; for larger cups cut in half.
Optional: A drizzle of sweet chili jam over each cup adds the perfect sweet-spicy contrast.
How to make them
Dice the tuna and combine it in a bowl with spicy mayo, soy sauce, sesame oil, most of the sliced scallions (reserve some to garnish) and the sesame seeds. Mix until evenly coated.
Cut rice paper rounds into quarters (or halves for larger cups). Heat oil in a high-sided pan so it comes about half an inch up the side. Test the oil by dipping a wooden chopstick or spoon — lots of bubbles indicate it’s hot enough. Carefully lower a rice paper piece into the oil; it will puff up in a couple of seconds. Remove with tongs and drain briefly on a wire rack or paper towel.
Place thin cucumber rounds inside each puffed cup, then add a generous spoonful of the spicy tuna. Scatter reserved scallions and extra sesame seeds on top, and drizzle sweet chili jam if using. Serve immediately while the cups are crisp.
Got a question?
Yes. If you don’t want raw fish or can’t find sashimi-grade tuna, canned tuna works well—tuna packed in oil gives a richer texture; if using tuna in water, add a touch more spicy mayo to moisten the mix.
Prepare the tuna mixture up to 48 hours ahead. Fry the rice paper and assemble just before serving. If you fry rice paper earlier, expect it to soften slightly by the next day.
Substitute sashimi-grade salmon, hot-smoked or baked salmon, or shredded cooked chicken for another delicious option.
Watch how to make them
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Spicy Tuna Crispy Rice Paper Cups
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- Author: Kate Phillips
- Total Time: 15 minutes
- Yield: 20 cups
- Diet: Gluten Free
Description
In about 15 minutes you can make crunchy rice paper cups filled with a fresh, spicy tuna mixture. Fry rice paper briefly so it puffs, then assemble with cucumber rounds and serve with sweet chili jam if you like.
Ingredients
- 8 oz / 240 g sashimi-grade tuna (or salmon)
- 2 tablespoons spicy mayonnaise or aioli (gochujang aioli works well)
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 3 scallions, finely sliced
- 1 tablespoon toasted sesame seeds (plus extra to serve)
- 6 rice paper wrappers
- 1/4 cup vegetable oil (sunflower, avocado, canola, rapeseed or similar)
- 1/2 cucumber, thinly sliced into rounds
- 2 tablespoons sweet chili jam, to serve (optional)
Instructions
- Mix the spicy tuna. Dice the tuna finely and combine with spicy mayo, soy sauce, sesame oil, most of the scallions and the sesame seeds. Stir until evenly coated and set aside.
- Prep the rice paper. Cut rounds into quarters (or halves for larger cups).
- Heat the oil. Add oil to a high-sided pan so it reaches about half an inch up the side. Test with a wooden chopstick or spoon — lots of bubbles mean it’s ready. A quick dip of rice paper should make it puff and turn white if the oil is hot enough.
- Fry the rice paper. Fry each piece for a couple of seconds until it puffs. Remove with tongs and drain on a wire rack or paper towel.
- Assemble and serve. Place cucumber rounds in each cup, divide the tuna among the cups, then top with reserved scallions, extra sesame seeds and a drizzle of sweet chili jam if desired. Serve immediately.
Notes
Storage: Leftover tuna keeps up to 2 days in the fridge. The fried rice paper is best eaten the day it’s made, as it softens over time.
Ingredient swaps: Use canned tuna, sashimi-grade salmon, hot-smoked or baked salmon, or cooked shredded chicken if preferred.
Optional additions: Add avocado slices or a dollop of avocado edamame dip to each cup.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: appetizers
- Method: stove top
- Cuisine: Asian
Nutrition
- Serving Size: 4 cups
- Calories: 255
- Sugar: 2g
- Sodium: 282mg
- Fat: 12.7g
- Saturated Fat: 8g
- Unsaturated Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 23.6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 17.3mg