Keto Tuna Maki Handroll w Air Fried Pickle Chips
How to Make It
Step 1
If your pickles are not sliced into chips already, slice them into ¼-½-inch thick pieces. Arrange the pickle chips on a paper towel and place another on top. Use something with weight to it, such as a large plate, to apply pressure on top of the pickles to extract excess moisture. Don’t press too hard that you smash the pickles. Leave the heavy object on top of the pickles for about 5 minutes before removing the paper towels.
Step 2
Turn on your air fryer to preheat to 375 degrees. On a clean plate, combine almond flour, Togarashi seasoning, and sesame seeds to make the fried pickle coating. In a small bowl or dish, pour almond milk. You may pour extra almond milk to ensure you can coat the pickles. Drop your pickle chips into the almond milk. Use a fork to life a pickle chip out of the almond milk, let excess liquid drip off, and transfer it to the plate of seasoned almond flour.
Step 3
Flip the pickle chip over in the almond flour, pressing it down to ensure you get a thin layer of full coverage. Repeat the process until all your pickle chips are coated, and arrange them on an air fryer tray. Cook the tray of pickle chips for 15 minutes or until you see the breading turn light golden. Let the finished pickle chips cool for just a minute before enjoying them hot with the tuna maki roll, which you’ll be making next.
Step 4
While the pickle chips are in the air fryer, make the tuna maki. Choose fresh, pink, cold tuna and mince it as finely as you can. The finer you can mince the tuna, the easier it will be for consumption. Add the minced tuna to a mixing bowl and stir in salt, mayonnaise, and Sriracha. If you like spicy tuna maki, you can add extra Sriracha or wasabi at your discretion.
Step 5
Lay a sheet of nori flat on a clean, dry surface. Arrange the tuna maki in a row at a diagonal across one half of the nori. Thin slice fresh avocado, and layer it over the tuna. Julienne fresh cucumber and arrange it parallel to the tuna as well. Use your hands to gently roll the sheet of nori over the tuna maki at a diagonal angle to roll it into a handheld cone shape. You may also wrap the nori in a regular “burrito” style if this is easier for you.
Ingredients
- Dill Pickle Chips – 5 chips
- Almond flour – 0.75 tbsp
- Shichimi Togarashi – 3 g
- Sesame seeds – 0.5 tbsp
- Almond milk – 0.5 tbsp
- Tuna Yellowfin Raw – 3 oz, boneless
- Salt – 1 dash
- Mayonnaise – 1 tbsp
- Sauce Sriracha Or Hot Chile – 0.25 tsp
- Laver (nori), dried – 1 sheet
- Avocado – 0.5 oz
- Cucumber, raw, without peel – 1.5 oz