Place <quantity>1</quantity> nori sheet, rough side up, on a clean surface

Dip <quantity>1</quantity> rice paper in a bowl of water, then lift it up and let the remaining water drip off

Place the rice paper on top of the nori sheet, and tap gently until it sticks together

Dry in a oven at <temperature>100<unit>°C</unit></temperature> for 10m

Preheat <quantity>3<unit>cups</unit></quantity> of vegetable oil at <temperature>180<unit>°C</unit></temperature>. Set a tray with paper towel and set aside

Cut the dry sheet to the desired size and place it in the hot oil, using tongs to gently press the center into the oil to form a shell shape. When the rice paper turns white and puffs up, carefully remove from the oil

Cut <quantity>100<unit>g</unit></quantity> of white fish loin into small cubes and put them in a small bowl

Slice <quantity>1</quantity> spring onion and add to the bowl with the fish

Add olive oil and flaky salt to taste

Grate lime zest into bowl to taste. Stir until combined

Spoon the fish tartare into the Crispy Nori Shells just before serving

Top the fish tartare with finger lime to taste

Finely grate horseradish to taste. The fish tartare on nori shells is ready

Enjoy the freshness!