Step 1: Prepare Wonton Cones: Start by preheating your oil in a deep pot to 175 °C (350 °F). Wrap each wonton wrapper around a cream horn or cone mold, pressing gently to seal the edges. Keep them standing upright in a muffin tin.

Step 2: Fry: Carefully place the wrapped wontons into the hot coconut oil, frying them in batches for about 2-3 minutes until golden brown. Let them drain on paper towels.

Step 3: Prepare Sushi Rice: Rinse sushi rice under cold water until clear, then cook as instructed. Mix with rice vinegar, sugar, and salt, and let cool.

Step 4: Make Tuna Mixture: Dice the sushi-grade tuna steak and combine with Kewpie mayonnaise, tomato ketchup, sriracha, and lime zest in a bowl.

Step 5: Assemble Cones: Fill each cooled cone with sushi rice, then add avocado slices, followed by the tuna mixture.

Step 6: Garnish: Sprinkle with furikake or black sesame seeds and arrange in a serving dish.