Crockpot Spicy Tuna Wonton Dip with Crispy Nori Chips

This warm Crockpot dip takes all the flavors of a spicy tuna roll and turns them into a creamy, cheesy, scoopable appetizer. Seared ahi tuna, cream cheese, Kewpie mayo, and Sriracha melt together in a slow cooker until bubbling and irresistible.

Topped with sweet eel sauce, furikake, and scallions, it's a showstopper for game day or sushi night. Serve with crispy wonton chips for the perfect crunch.

Imagine your favorite spicy tuna roll, deconstructed and warmed into a dip. That's exactly what this Crockpot recipe delivers. Fresh ahi tuna is seared briefly to lock in flavor, then folded into a rich base of cream cheese, Monterey Jack, and a kick of Sriracha.

An hour on low heat transforms everything into a molten, savory dip that begs to be scooped. The finishing touches—sweet eel sauce, furikake, and scallions—add layers of umami and freshness. This is the appetizer that will disappear before the game even starts.

Ingredients

Why this recipe works

The slow cooker does all the work, gently melting the cheeses and marrying the flavors without any constant stirring. This low-and-slow method prevents the dairy from curdling or separating, resulting in a silky-smooth dip every time.

The seared tuna retains a slight bite, offering a pleasant contrast to the creamy base, while the Sriracha and toasted sesame oil infuse the entire dish with a warm, complex heat.

Using a Crockpot also means this dip can be kept warm for hours, making it ideal for parties and gatherings. The ceramic insert holds heat beautifully, so the dip stays at the perfect consistency from the first chip to the last.

Plus, the dump-and-go nature of the recipe means minimal prep time, leaving you free to enjoy your guests. The result is a dip that tastes like it came from a Japanese izakaya, but with the convenience of a slow cooker.

Notes and substitutions

Sushi-grade ahi tuna is essential because it's the freshest and safest to eat when only lightly seared. If you can't find it, you can substitute canned tuna, but the texture will be more shredded and less steak-like. Kewpie mayonnaise is a Japanese mayo that's richer and tangier than American mayo; it's worth seeking out for the authentic flavor, but regular mayo works in a pinch.

For the cheese, Monterey Jack melts beautifully and has a mild flavor that lets the tuna and Sriracha shine. If you prefer a sharper taste, try white cheddar or pepper jack for extra heat. The sweet soy eel sauce is a key topping—it adds a glossy, savory-sweet note that balances the spice. If you don't have it, a mix of soy sauce and honey or brown sugar makes a quick substitute.

• Kewpie mayonnaise: Regular mayonnaise (use 1/2 cup, though Kewpie's tangy flavor is preferred)
• Sushi-grade ahi tuna: Canned tuna (drained, about two 5-oz cans, but the texture will differ)
• Monterey Jack cheese: Pepper Jack cheese for extra heat, or mozzarella for a milder melt
• Sweet soy eel sauce: Mix 2 tbsp soy sauce with 1 tbsp honey or brown sugar

Equipment

• Crockpot (slow cooker)
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Rubber spatula