Crispy Spicy Tuna Wonton Recipe

Prepare tuna

Pat the sushi-grade tuna dry with paper towels. Finely dice into small, uniform 1/8- to 1/4-inch pieces so the filling is cohesive and easy to bite.

In a medium bowl combine diced tuna, Japanese mayonnaise, Sriracha, toasted sesame oil, sliced green onion, sesame seeds (if using), kosher salt and black pepper. Mix gently until evenly combined. Taste and adjust heat or salt as needed. Chill in the refrigerator while you prepare wrappers; keep chilled until assembly.

Cut the room-temperature cream cheese into six small rectangles about 1 inch long and 1/2 inch wide (one rectangle per wonton pair). Keep refrigerated until assembly so they hold shape.

Set out 12 wonton wrappers on a clean work surface. Keep a small bowl of water or the beaten egg wash nearby to seal edges.

Place one wonton wrapper under another to form a pocket: Put about 1 heaping tablespoon of the spicy tuna in the center of a wrapper. Place one cream cheese rectangle on top of the tuna. Brush the edges of the wrapper lightly with egg wash, then place a second wrapper on top, pressing gently around the filling to remove air and seal edges. Use your fingers to form a tight parcel; trim excess wrapper if necessary. Repeat to make 6 sealed wonton pockets (two wrappers each).

For extra crispness and secure seal, press edges with a fork or crimp decoratively. Place assembled wontons on a parchment-lined tray and refrigerate for 10–15 minutes to firm up before frying.

Whisk together mayonnaise, unagi or hoisin sauce, Sriracha, lime juice, and sesame oil in a small bowl until smooth. Taste and adjust sweetness or heat. Transfer to a squeeze bottle or small dish for serving and refrigerate until ready.

Pour oil into a medium saucepan or deep fryer to a depth of about 2 inches (about 1.5–2 cups depending on pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wonton wrapper: it should sizzle and brown in about 30–40 seconds.

Working in a single layer and not overcrowding, gently lower the chilled wonton parcels into the hot oil using a slotted spoon or spider. Fry for 1.5–2.5 minutes per side, turning once, until golden brown and crisp. Total fry time about 3–5 minutes. Internal cream cheese will be soft and tuna warmed slightly; do not overcook.

Remove wontons to a wire rack or paper towel-lined plate to drain briefly. Allow to rest 1 minute so filling settles.

Plate 6 pieces (or slice into halves if desired). Drizzle or dot with chef's special sauce, garnish with pickled ginger or sliced scallion and a sprinkle of microgreens or shichimi togarashi. Serve immediately while hot and crispy.