During one of my travels, I stumbled upon this dish Shishito Pepper Rice Cakes topped with tuna. The combination of crispy rice cakes and the subtle heat of Shishito peppers blew me away! Inspired by that, I decided to take a crack at recreating it in my own kitchen. While my version may not be identical, I’m excited to share the joy of this Dantastic dish with you!
Ingredients
For the Shishito Pepper Dust
- 15-20 Shishito peppers
- 1 tablespoon MSG
For the Rice Paper Crisps
- Rice paper sheets (as needed)
- Peanut oil (for frying)
For the Topping
- 1/2 tbsp Dan-O’s Crunchy Seasoning
- 1/4 cup cucumber, diced
- 1/4 cup big eye tuna, diced
- 1 tbsp Sriracha
- 2 tbsp mayonnaise
Preparation Instructions
- Preheat the air fryer to 400°F. Place the Shishito peppers in the air fryer basket without any oil.
- Cook for 15 minutes or until the peppers are blackened and charred.
- Dehydrate the Peppers: Transfer the charred peppers to a dehydrator. Dehydrate for 4 to 5 hours until the peppers are dry and crispy.
- Make the Pepper Dust: Once dried, place the dehydrated Shishito peppers in a blender. Add 1 tbsp of MSG to the blender. Blend until you achieve a fine dust consistency.
- Prepare the Rice Paper Crisps: In a deep pan, heat peanut oil to 375°F. Take a rice paper sheet and carefully place it in the hot oil. It should bubble up immediately.
- Fry for about 15 seconds on each side until crispy. Remove and place on paper towels to drain excess oil.
- In a bowl, combine the diced cucumber, diced tuna, Sriracha, mayonnaise and Dan-O’s Crunchy. Mix well to combine all ingredients.
- Take the crispy rice paper and dust it generously with the Shishito pepper dust. Top the dusted rice crisps with the cucumber and tuna mixture.
- Enjoy your Shishito pepper rice cakes as a crunchy and flavorful snack or appetizer!
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