Spicy Tuna Wonton Cups

Let’s learn how to make spicy tuna wonton cups – the perfect appetizer to make when a craving for poke or sushi hits! They’re so easy to make, packed with flavor, and have the most insane crunch EVER!

The idea came to me when I was making buffalo chicken wonton cups for the super bowl and started thinking what else can I fill these with and BAM! The best part about this recipe is it takes just about 30 minutes to make if not less. The only cooking required is baking the wonton wrappers and then just filling them! You save so much time instead of traditional wontons where you have to seal each one and then fry it. And they’re still just as delicious.

How to Make the Spicy Tuna

Making the spicy tuna is the easiest part! The most important ingredient you’ll need is sushi grade or sashimi grade tuna to make it safe to be eaten raw. I go to my local Japanese fish market to buy the freshest high-quality tuna I can find.

Chop it up into very small pieces and to it, add Kewpie mayonnaise, sriracha, sesame oil, soy sauce, lime juice, and chopped scallions. I did not add scallions because my husband hates them but I added them to my own serving and it makes all the difference if you love green onions. Mix it all together and it’s ready to go!

Using 1 pound of tuna can make about 20 wonton cups or more depending on how much you pack on each one.

What If I Don’t Like Tuna?

You can also make this with imitation crab or sushi/sashimi grade salmon! Another option is to use tofu as a substitute or mushrooms for that umami taste.

Turning Wonton Wrappers Into Cups

Once the spicy tuna is prepared, it’s time to prepare and bake the wonton wrappers which is super simple!

First start out by spraying oil to a cupcake tin. Press down one wonton wrapper into each cupcake mold to form a cup shape like in the picture above. Spray the top too and pop in the oven to bake at 350°F for about 11 to 12 minutes or until golden and crispy.

Take out of the oven and transfer to a wire rack to cool down slightly. While they cool down, you can prepare the spicy mayo which is completely optional but HIGHLY recommended.

The Spicy Mayo

This is the easiest part and also the best part because the sauce is pure heaven! You can use it in these bowls and then save any leftovers, IF ANY, and use it in wraps, with sushi, or even a salad topping.

All you need is a small bowl and to it add mayo, lemon juice, sesame oil, sugar, and Sriracha or Sambal. I used to always use Sriracha in my spicy mayo but recently I tried sambal which is the Vietnamese hot chili paste and it was so much better. I buy it from Target or any large supermarket/Asian market. Depending on how spicy you like it, you can add less or more hot sauce.

Sesame oil is optional but highly recommended. A little dash goes a long way as it has a very strong nutty and earthy taste that helps to brighten the creamy sauce up.

The Toppings

Once the wonton wrappers are out of the oven and had a chance to cool for about 5 minutes, it’s time to stuff them. Of course we got the spicy tuna, some mashed avocado, sesame seeds, green onion, and the spicy mayo. Cilantro also goes very well with it! Absolutely delicious and that’s it, they’re ready to enjoy.

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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OTHER RECIPES YOU MIGHT LIKE

• Teriyaki Chicken Bowl
• Volcano Chicken
• Bang Bang Shrimp
• Crispy Rice and Spicy Tuna