Spicy Tuna 'king Cones' Recipe

Prepare tuna

Keep the sushi-grade tuna very cold. Pat dry with paper towels and dice into small 1/4" pieces so the filling is tender and cohesive.

In a medium bowl, combine Japanese mayonnaise, Sriracha, gochujang (if using), sesame oil, soy sauce, and rice vinegar. Whisk until smooth and evenly colored.

Add the diced tuna to the sauce and fold gently with a rubber spatula until all pieces are coated. Avoid overmixing to keep texture. Season with kosher salt and freshly ground black pepper to taste.

Fold in thinly sliced scallions, toasted sesame seeds, and very thin chile slices (if using). Taste and adjust heat or salt as needed. Cover and chill in the refrigerator while you prepare cones and other components — 10–15 minutes is ideal to let flavors marry.

Make quick pickled cucumber (if not using prepped): cut a small cucumber into matchsticks. In a small bowl combine 2 tbsp rice vinegar, 1 tsp sugar, and a pinch of salt; stir until sugar dissolves. Toss cucumber in the pickling liquid and let sit 5–10 minutes, then drain. Measure out 3/4 cup for the cones.

Thinly shred napa or red cabbage and toss lightly with a pinch of salt to soften and release a little moisture. Squeeze excess liquid if needed and reserve 1/2 cup.

If using crispy shallots or panko crunch, have them ready in a small bowl to sprinkle into the cones for texture.

Prepare the seasoned sushi rice: while rice is hot, combine 1 tbsp rice vinegar, 1/2 tsp sugar, and 1/8 tsp salt in a small bowl until dissolved. Gently fold into 1 cup cooked short-grain rice with a wooden paddle or spatula. Cool to room temperature (fan or spread thinly) so rice is sticky but not hot.

Form nori cones: if using cone molds, heat an oven to 300°F (150°C). Lightly warm nori sheets for 10–20 seconds under the broiler or in a dry skillet—they become more pliable. Wrap each nori sheet around a cone mold to form a tapered cone; press seam gently and secure with a toothpick. For a crispier cone, place shaped cones seam-side down on a baking sheet and bake 5–7 minutes until dry and crisp. Let cool and remove toothpicks and molds. If you have ready-made nori cones, skip warming and shaping.

Place about 2 tablespoons of seasoned sushi rice into the bottom of each cone to create a base. Press gently to form a small bed that will support the tuna.

Spoon the chilled spicy tuna mixture on top of the rice base—about 1.5 to 2.0 ounces (roughly 3–4 tablespoons) per cone, mounding slightly for visual appeal.

Layer in pickled cucumber matchsticks and a small pinch of shredded cabbage for brightness and crunch. Sprinkle a few crispy shallots or panko crunch over the tuna.

Drizzle a little spicy mayo and unagi (eel) sauce across the top. Garnish with microgreens or mitsuba and a light dusting of toasted sesame seeds. Serve with lime wedges to squeeze over cones if desired.

Arrange cones upright in a serving stand or a small bowl filled with rice or salt to stabilize them. If cones were baked, ensure they are completely cool so the nori does not steam-soften from warm rice.

Serve immediately so the nori remains crisp. Provide extra spicy mayo, unagi sauce, and lime wedges on the side. Leftover tuna should be kept chilled and consumed within 24 hours.