Crispy Seaweed with Tuna and Avocado Eva Koper

Crispy Seaweed with Tuna and Avocado

If you watch my stories, you know I am ADDICTED to that one crispy seaweed snack from the Asian grocery store, so I decided to make them myself as well and fill them with tuna & avocado! 🫶🏼 and they turned out SO GOOD 😍
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Cooking time 20 mins
Total time 20 mins
course Snack
cuisine Asian
servings 4 servings


  • Frying pan


  • 5 seaweed papers
  • 12 quarter rice papers (or 5 round/square rice papers)
  • tbsp paprika powder
  • 1 tbsp onion powder
  • 1 tbsp sesame seeds
  • ½ tsp powdered sugar
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper


  • 1 avocado
  • 100 g tuna steak


  • Make the rice paper wet. Place it on top of the seaweed. Make sure the whole seaweed paper is covered. 
  • Let this dry. You can do this by laying them in the sun (with 30C outside it took me 30 min-1 hour) or with a blow dryer.
  • Mix the spices in a bowl in the meantime.
  • Cut the rice paper in squares from 2x2cm. 
  • Heat up oil in a pan and fry the rice paper one by one on the rice paper side for 1-2 seconds! Push them down with a spatula to prevent them from folding.
  • Sprinkle the seasoning on top.
  • Cut the avocado and tuna in small cubes. Place them on the crispy seaweed.
course Snack
cuisine Asian
keyword crispy seaweed, Gim Bugak, Seaweed snack
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