Photos and recipe: Dave Sands
Crispy Rice Chip Ahi Poke Bites with Pineapple Express Salt
The sweet-savory umami from the sauce, the crunch of the rice chips, and the tropical heat from Firecracker Farm Pineapple Express Salt make these the perfect bite-sized appetizer for parties, game day, or backyard gatherings.
For the Poke
Ingredients:
- 1 lb sushi-grade ahi tuna, diced
- 3 tbsp Bachan’s Japanese BBQ Sauce or soy sauce
- 1 tsp sesame oil
- 2 green onions, thinly sliced
- 2 tbsp furikake
For Assembly
Ingredients:
- 1 avocado, diced
- Puffy fried rice paper chips
- ½ tsp Firecracker Farm Pineapple Express Salt
- Sesame seeds, optional
- Jalapeño slices, optional
Instructions
1. Marinate the Poke
In a bowl, gently toss the ahi tuna with Bachan’s Japanese BBQ Sauce, sesame oil, green onions, and 1 tablespoon of furikake. Let marinate for 5–10 minutes.
2. Set the Base
Arrange the crispy rice paper chips on a serving platter.
3. Build the Bites
Top each chip with a spoonful of poke and a small amount of diced avocado.
4. Finish
Sprinkle with the remaining furikake and Firecracker Farm Pineapple Express Salt. Finish with sesame seeds or a thin slice of jalapeño if desired.
Why the Pineapple Express Salt Works
The fruity, floral pepper heat plays off the sweet-savory Bachan’s and the rich tuna, adding a tropical pop right at the end so it stays bright instead of buried. Add it last, right before serving, to keep the chips crisp and the heat lively.
About the Author Dave Sands
Dave brings his passion for food and culinary experience as host of The Food Origins Podcast (Listen on Spotify or Apple Podcast - Also on 17 other listening platforms including Google, Stitcher and many others.)
Dave was born and raised in San Francisco, CA. Growing up Japanese and Caucasian , Dave was exposed to many cultures and cuisines immediately. Watching and learning from his late Mother set the seeds of his pure joy of cooking. As a graduate of the City College of San Francisco’s Hotel & Restaurant program, Dave cooked professionally all over the San Francisco Bay Area for five years working in numerous restaurants, catering and corporate food services. With some unfortunate burn out, Dave went on work as a service advisor for a high end car dealer. While working there, he transitioned to one of his dream jobs as a San Francisco Police Officer. After 15 years in Law Enforcement, injuries caused Dave to retire. Cooking became my therapy after my Mother passed away. Dave always cooked throughout his careers, sharing many dishes to family , friends and coworkers. Dave has been fortunate to have met a wide range of people from many aspects of life and can’t wait share their food origin stories!
View All Posts by Dave Sands
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