In a bowl, combine the tuna, sushi rice, chili crunch, Kewpie mayo, scallions, cream cheese, rice vinegar and soy sauce
In a separate bowl, stir together the mayo, chili crunch, honey, and rice vinegar for the dipping sauce.
Add 1–2 teaspoons of filling to the center of each wonton wrapper.
Lightly wet the edges with water, bring the corners together, and seal tightly in a rangoon-style shape.
Heat oil to 350°F (175°C). Fry for a few minutes, until golden brown and crispy.
Finish with a little extra chili crunch and sliced scallions on top, as well as the honey chili crunch dip and some furikake
