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Creative Sushi Wonton Cones

Crispy baked wonton cones filled with creamy avocado and fresh ahi tuna poke, garnished with eel sauce and microgreens. An elegant and unforgettable party appetizer!
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cones
Course: Appetizer, Snack
Cuisine: Asian Fusion, Japanese
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Wonton Cones
  • 24 Wonton Wrappers Standard square wrappers
  • 1 spray Cooking Oil Spray Olive or avocado oil
Ahi Tuna Filling
  • 1 lb Sushi-Grade Ahi Tuna Finely diced into 1/4-inch cubes
  • 2 tbsp Low-Sodium Soy Sauce
  • 1 tbsp Toasted Sesame Oil
  • 1 tsp Sriracha Optional, adjust for spice
Avocado Base & Garnishes
  • 2 Haas Avocados Ripe
  • 1 tbsp Fresh Lime Juice
  • 0.5 tsp Sea Salt
  • 2 tbsp Toasted Sesame Seeds White or black
  • 0.25 cup Chives or Scallions Finely chopped
  • 1 handful Microgreens For garnish
  • 2 tbsp Eel Sauce Or soy glaze for drizzling

Equipment

  • Baking sheet
  • Aluminum Foil or Pastry Horn Molds
  • Small Serving Glasses

Method
 

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. If you don't have metal pastry molds, tightly crumple pieces of aluminum foil into 3-inch long cone shapes.
  2. Lightly moisten the edges of a wonton wrapper with water. Wrap it around a mold and press the edges firmly to seal into a cone shape.
  3. Place the formed cones seam-side down on the baking sheet, mist lightly with cooking spray, and bake for 6-9 minutes until golden and crispy. Let cool completely before removing from the molds.
  4. In a small bowl, mash the avocados with lime juice and sea salt. Transfer to a piping bag or a zip-top bag with the corner snipped off.
  5. In a separate bowl, gently toss the finely diced sushi-grade ahi tuna with soy sauce, sesame oil, and sriracha until evenly coated.
  6. Pipe a layer of the avocado mixture into the bottom of each cooled wonton cone.
  7. Spoon the marinated tuna poke on top of the avocado base until the cone is full.
  8. Garnish each cone with a drizzle of eel sauce, a sprinkle of sesame seeds, chopped chives, and microgreens. Stand up in small glasses and serve immediately.

Notes

Always ensure you are buying strictly 'sushi-grade' or 'sashimi-grade' fish from a reputable source when consuming it raw. Cones can be baked 2 days in advance and stored in an airtight container.