Rice Paper Chips
1 pack of Rice paper
1 pack of Seaweed
Put salmon sashimi, kewpie mayo, sirracha, soy sauce, chives and tobiko in a bowl, mix to combine. Set aside.
Cut rice papers into quarters and seaweed into small squares. Slightly wet the seaweed to stick onto the rice paper.
Heat up oil in a pot until 180°C. Drop each piece of rice paper into the hot oil and watch it crisp up immediately. Drain the chips on paper towels.
Start assembling by scooping the salmon poke mixture onto the chips and serve.
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