Rollsrice (California Roll in a Wonton Cone)

1. 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).

2. 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.

3. 3

   Lower the wrapper and mold into the hot oil and fry, until golden brown.

4. 4

   Remove the fried wonton from the oil, transfer to a plate lined with paper towels to drain and cool.

5. 5

   Remove the mold and repeat, molding and frying all the 'wonton cones'.

6. 6

   To make the dressing and salad: In a small bowl, combine the soy sauce, rice vinegar, wasabi, sugar, and mayonnaise.

7. 7

   Gradually whisk in 2 tablespoons of peanut oil.

8. 8

   In a separate bowl, combine the cucumber, avocado, scallion, and shiso.

9. 9

   Lightly dress the cucumber salad with the wasabi dressing.

10. 10

    To make tuna and tobiko tartar: Finely chop the tuna and set it aside.

11. 11

    In a medium bowl, mix the mayonnaise, lemon juice and sour cream.

12. 12

    Fold first the tobiko eggs, then the tuna into the mayonnaise mixture.

13. 13

    To assemble: Place each wonton in a paper or aluminum foil cone.

14. 14

    Fill each about two-thirds with cucumber salad.

15. 15

    Spoon tuna and tobiko tartar into the cones, sprinkle with furikaki and serve.

* Per serving · 4 servings · Values may vary.