Go Back

Creative Sushi Wonton Cones

Crispy fried wonton cones filled with fresh ahi tuna poke, creamy avocado, and a spicy aioli drizzle. A perfect, impressive party appetizer.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cones
Course: Appetizer, Party Food, Snack
Cuisine: American, Asian, Fusion
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Wonton Cones
  • 24 square wonton wrappers
  • 1 egg white lightly beaten
  • 3-4 cups neutral oil for frying (e.g., canola)
Ahi Tuna Poke Filling
  • 1 lb sushi-grade ahi tuna cut into 1/4-inch cubes
  • 0.25 cup low-sodium soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 0.5 tsp grated fresh ginger
  • 2 green onions thinly sliced
Avocado Crema Topping
  • 1 large ripe avocado
  • 2 tbsp fresh lime juice
  • 2 tbsp plain Greek yogurt or sour cream
  • 0.25 tsp salt
Spicy Aioli & Garnish
  • 0.33 cup mayonnaise Kewpie mayo recommended
  • 1-2 tbsp sriracha to taste
  • 1 tbsp toasted sesame seeds
  • 1 tbsp microgreens or sprouts optional

Equipment

  • Deep fryer or heavy-bottomed pot
  • Metal cream horn molds (or aluminum foil)
  • Slotted spoon or spider
  • Mixing bowls
  • Wire rack

Method
 

  1. Make foil cone molds if not using metal ones. Wrap each wonton wrapper around a mold, sealing the edge with a small dab of beaten egg white.
  2. Heat oil in a heavy-bottomed pot to 350°F (175°C).
  3. Fry the cones (with molds) in batches for 60-90 seconds, until deep golden brown and crispy. Drain on a wire rack.
  4. Once cool enough to handle, carefully remove the molds from the wonton cones. Let cones cool completely.
  5. In a medium bowl, combine cubed ahi tuna, soy sauce, sesame oil, rice vinegar, ginger, and green onions. Gently fold to mix. Refrigerate for 15 minutes.
  6. In a blender, combine avocado, lime juice, yogurt/sour cream, and salt. Blend until very smooth and thick. Transfer to a piping bag or ziplock bag.
  7. In a small bowl, whisk together mayonnaise and sriracha. Transfer to a squeeze bottle or ziplock bag.
  8. Just before serving, spoon the tuna poke mixture into each cooled cone. Top with a dollop of the avocado crema. Drizzle with spicy aioli and garnish with sesame seeds and sprouts.

Notes

Ensure your tuna is high-quality and sushi-grade, as it is served raw. Assemble cones just before serving to prevent them from becoming soggy. For a baked version, spray cones with oil and bake at 400°F (200°C) for 8-10 minutes.