Crispy Seaweed Poke Nachos (Microwave Gimbugak)

Byhubbybap@gmail.com
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The first time I tried this microwave gimbugak hack, I was honestly mind blown. Ever since then, I’ve been finding new ways to use it because it creates incredibly crispy seaweed without any deep frying.

This time, instead of shaping it into cups, I kept the gimbugak flat, cut it into triangles, and turned it into poke nachos.

Seaweed already pairs perfectly with poke, so using crispy gimbugak as the “chips” just makes sense. They’re light, crispy, and the savory seaweed flavor goes so well with the fresh tuna.

Loaded with a simple tuna poke, spicy mayo, unagi sauce, serrano peppers, green onions, and furikake, these are perfect for parties, snack boards, or whenever you’re craving something fun and a little different.

What Is Gimbugak?

Gimbugak (김부각) is a traditional Korean snack made by coating gim (seaweed) with a starch layer before drying and frying until crispy.

This recipe uses a shortcut version made with rice paper and a microwave to create crispy seaweed chips without deep frying.

While it’s not traditional gimbugak, it creates a very similar crispy texture that’s perfect for nachos and other creative toppings.

What Are These Ingredients?

What Is Eel Sauce?

Eel sauce, also called unagi sauce, is a sweet and savory Japanese glaze commonly used on sushi and grilled eel. Store-bought versions work perfectly for this recipe.

If you don’t have eel sauce on hand, simmer ¼ cup soy sauce, ¼ cup mirin, and 2 Tbsp sugar in a small saucepan for 5–8 minutes, or until slightly thickened. Let cool before using.

What Is Furikake?

Furikake is a Japanese rice seasoning typically made with ingredients like sesame seeds, seaweed, and dried fish flakes. There are many different varieties, and almost any furikake works well in this recipe by adding extra crunch and savory umami flavor.

What Is Spicy Mayo?

Spicy mayo is a creamy, slightly spicy sauce commonly served with sushi. Store-bought versions work well, or simply mix Kewpie or regular mayonnaise with sriracha until it reaches your preferred level of heat.

Why Gimbugak Works So Well for Poke Nachos

Seaweed has always been a natural pairing for sushi and poke, so turning crispy gimbugak into nacho chips feels surprisingly natural.

Compared to traditional tortilla or wonton chips, they’re lighter, extra crispy, and add another layer of savory seaweed flavor that complements the fresh tuna beautifully.

Crispy microwave gimbugak chips topped with fresh tuna poke, spicy mayo, unagi sauce, serrano peppers, green onions, and furikake.

Crispy Seaweed Poke Nachos (Microwave Gimbugak)

Crispy microwave gimbugak chips topped with fresh tuna poke, spicy mayo, unagi sauce, and crunchy toppings for a fun sushi-inspired appetizer.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 2
Course: Appetizer, Snack
Cuisine: Fusion
Ingredients Equipment Method Notes

Ingredients
  

Crispy Gimbugak Chips
  • 4 sheets Gim (seaweed) or as needed
  • 4 sheets Square rice paper or as needed
  • Sesame seeds
  • Salt
Tuna Poke
  • ¾ lb Sushi-grade tuna diced
  • ¼ Small sweet onion thinly sliced
  • 2 Green onions chopped
  • 2 tbsp Soy sauce
  • 2 tsp Sesame oil
  • ¼ tsp Grated ginger optional
Toppings
  • Serrano or jalapeño pepper thinly sliced
  • Green onions sliced
  • Spicy mayo for drizzling
  • Unagi sauce (eel sauce) for drizzling
  • Furikake

Equipment

  • Microwave-safe plate
  • Mixing bowl

Method
 

  1. Make the crispy gimbugak chips
    Sprinkle sesame seeds and a pinch of salt evenly over one sheet of gim.
    Quickly dip one square rice paper sheet in room-temperature or cold water, then place it over the gim.
    Fold any excess rice paper onto the back.
    If using round rice paper, trim any excess and patch any uncovered corners with small pieces of rice paper.
  2. Cut and crisp
    Cut the sheet into 8 triangles.
    Arrange the triangles in a single layer on a microwave-safe plate and microwave for about 2 minutes, or until crispy.
    Repeat with the remaining gim and rice paper until you've made the desired amount of chips.
    Allow the chips to cool completely before assembling.
  3. Prepare the tuna poke
    In a mixing bowl, combine the tuna, thinly sliced sweet onion, green onions, soy sauce, roasted sesame oil, and grated ginger, if using.
    Mix gently until evenly combined.
  4. Assemble
    Arrange the crispy gimbugak chips on a serving platter.
    Spoon the tuna poke over the chips.
    Finish with the serrano or jalapeño, green onions, spicy mayo, unagi sauce, and furikake.
  5. Serve
    Serve immediately while the gimbugak is still crispy.
    Alternatively, serve the tuna poke on the side and let everyone assemble their own nachos to keep the chips crisp longer.

Notes

 

Difficulty

Easy – A fun, restaurant-inspired appetizer using a simple microwave shortcut.

Storage

Tuna Poke: Refrigerate in an airtight container for up to 1 day.
Crispy Gimbugak Chips: Store in an airtight container at room temperature for up to 1 day.
Freezer: Not recommended.

Tips

• The toppings are intentionally left flexible. Adjust the amounts to your liking or customize them with your favorite poke toppings.
• Use full-size gim (seaweed) sheets made for kimbap or sushi, not individually packaged seaweed snack packs.
• If using round rice paper, don’t worry about making it perfect. Trim any excess and patch uncovered corners with small pieces of rice paper. Once crisped, they won’t be noticeable.
• One sheet of gim makes about 8 nacho chips. Feel free to make more or fewer chips depending on how many people you’re serving.
• Assemble just before serving, or serve the tuna poke separately to keep the gimbugak crispy.
• Sushi-grade tuna should be purchased from a trusted source and kept well chilled until ready to serve.

If you liked this, you might also like:

Crispy Rice Paper Sushi Cups

Crispy Tuna Tartare Bites with Crispy Seaweed Cups (Microwave Gimbugak)

Stuffed Spicy Tuna Crispy Rice

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