Spicy Tuna Wonton Recipe

Pat the diced sushi-grade tuna dry with paper towels to remove excess moisture. Place in a medium mixing bowl.

Add softened cream cheese, Japanese mayonnaise, Sriracha, sesame oil, soy sauce, and toasted sesame seeds (if using). Mix gently until combined but still slightly chunky — don’t overwork into a paste.

Stir in 2 tablespoons tobiko/masago and the finely sliced scallions. Season with salt and black pepper, taste, and adjust Sriracha or soy to your preference. Chill the mixture for 15 minutes to firm slightly — this makes assembly easier.

Set out wonton wrappers on a clean surface and keep a small bowl of water and the beaten egg nearby (egg gives a stronger seal).

Place 1 heaping teaspoon (about 10–12 g) of the chilled tuna filling slightly off-center on each wrapper. Spoon a small pinch (about 1/4 tsp) of extra tobiko on top of the filling for texture and appearance.

Brush the edges of the wrapper with beaten egg or a little water. Fold the wrapper over the filling to form a triangle or small parcel, pressing to remove air pockets and seal edges tightly. For a pleated look, bring the two opposite corners together and press; ensure all seams are well sealed so filling doesn’t leak during frying.

Place assembled wontons on a tray lined with parchment and refrigerate 10–15 minutes to set. Assemble up to 4 pieces per serving (recipe yields 12 wrappers; plan for 4 pieces served as stated menu if making 4).

Pour neutral oil into a deep pan or fryer to a depth of at least 2 inches (about 5 cm). Heat oil to 175°C (350°F). If you don’t have a thermometer, test by dropping a small piece of wrapper — it should sizzle and rise to the surface immediately without browning too quickly.

Fry wontons in small batches (3–4 at a time) for 1.5–2.5 minutes, turning as needed, until golden brown and crisp. Avoid overcrowding which drops the oil temperature.

Using a slotted spoon, transfer fried wontons to a paper-towel-lined tray to drain briefly. Keep warm on a low oven (90–100°C) if frying in multiple batches.

If using store-bought sweet chili sauce, stir in 1 teaspoon lime juice to brighten the flavor. For homemade: combine 100 ml sweet chili sauce with the lime juice and whisk.

Place sauce in a small dipping bowl for service.

Arrange 4 spicy tuna wontons per plate. Spoon a small amount of sweet chili sauce on the side or place a small bowl for dipping.

Top each wonton with a small smear or pinch of extra tobiko and a few slivers of scallion for color and texture.

Serve immediately while hot and crispy.