Spicy Tuna, Pineapple, Nori Chip* Recipe

Prepare tuna

Pat the sushi-grade tuna dry with paper towels. Using a sharp knife, finely dice the tuna into uniform small cubes (about 1/4-inch). Transfer to a chilled bowl to keep cool.

In a separate small bowl, whisk together the mayonnaise, sriracha, toasted sesame oil, soy sauce, rice vinegar, lime juice and kosher salt until smooth and homogenous.

Add the sliced white parts of the green onions and the tuna to the sauce. Gently fold with a spatula to coat evenly, taking care not to mash the tuna. Taste and adjust heat or salt: add more sriracha for heat or a few drops of soy for saltiness if needed.

Stir in toasted sesame seeds and reserve the green tops of the scallions for garnish. Keep the mixture chilled until plating (no more than 30 minutes out of refrigeration).

Combine the diced pineapple, red bell pepper, finely diced red onion, chopped cilantro and minced jalapeño in a small bowl.

Whisk together lime juice, honey and a pinch of salt, then pour over the pineapple mixture. Toss to combine and taste; adjust lime or honey to balance sweet/tart. Chill briefly (5–10 minutes) to let flavors marry.

Keep the salsa refrigerated until assembly so it remains bright and crisp.

Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper.

Lightly brush each quartered nori piece with a thin film of neutral oil on the shiny side. Sprinkle evenly with everything bagel seasoning (or a mix of sesame seeds, sea salt and furikake).

Place the nori pieces on the prepared sheet in a single layer. Bake 8–10 minutes until crisp but not burnt — they should snap when cooled. Alternatively, toast 20–30 seconds per side in a dry skillet over medium heat, watching carefully.

Remove and cool on a rack. The nori will crisp further as it cools.

If using, warm the pickled ginger slightly or arrange microgreens/shiso for garnish.

Spoon a heaping teaspoon to tablespoon (depending on desired bite size) of the spicy tuna onto each nori chip. Top each with a small spoonful (about 1/2 to 1 tsp) of pineapple salsa.

Garnish with reserved green onion tops, a few microgreens or shiso, and a tiny piece of pickled ginger if using.

Optional: drizzle a very small amount of chili oil for extra heat and a drop of soy reduction or tamari glaze for shine and umami.

Serve immediately with lime wedges on the side so guests can squeeze fresh lime over the bites.