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1
To fry and mold the wontons: Heat about 4-inches of oil in a deep saucepan over medium-high heat until it reaches a temperature of 350 degrees F (the oil can be tested by carefully dripping a little water into itif it immediately sizzles, it is hot enough).
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2
Brush the edge of a wonton wrapper with beaten egg, then mold the wrapper around a metal pastry tip or other heat resistant conical mold.
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3
Lower the wrapper and mold into the hot oil and fry, until golden brown.
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4
Remove the fried wonton from the oil, transfer to a plate lined with paper towels to drain and cool.
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5
Remove the mold and repeat, molding and frying all the 'wonton cones'.
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6
To make the dressing and salad: In a small bowl, combine the soy sauce, rice vinegar, wasabi, sugar, and mayonnaise.
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7
Gradually whisk in 2 tablespoons of peanut oil.
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8
In a separate bowl, combine the cucumber, avocado, scallion, and shiso.
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9
Lightly dress the cucumber salad with the wasabi dressing.
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10
To make tuna and tobiko tartar: Finely chop the tuna and set it aside.
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11
In a medium bowl, mix the mayonnaise, lemon juice and sour cream.
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12
Fold first the tobiko eggs, then the tuna into the mayonnaise mixture.
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13
To assemble: Place each wonton in a paper or aluminum foil cone.
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14
Fill each about two-thirds with cucumber salad.
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15
Spoon tuna and tobiko tartar into the cones, sprinkle with furikaki and serve.
