Preheat your oven to 175°C (350°F). In a medium saucepan, melt the unsalted butter with corn syrup over low heat. Once melted, whisk in miso paste, salt, and ground black pepper. Stir in toasted sesame oil, followed by gradually mixing in all-purpose flour and powdered ginger. Finish off by folding in black and white sesame seeds.

Scoop tablespoon-sized amounts of the batter onto a baking sheet lined with parchment paper, spacing them about 4 inches apart. Bake for around 10–12 minutes, or until the edges are golden and slightly crisp. Remove from the oven and let them cool slightly before shaping.

While the tuiles are still warm and pliable, gently lift each one and wrap it around a cone-shaped mold or a piece of parchment paper to form the classic cone shape. Hold in place for a few seconds to set, then carefully transfer to a wire rack to cool completely.

In a small bowl, whisk together wasabi with a splash of water and soy sauce until smooth. In another bowl, combine mayonnaise with sriracha and toasted sesame oil. Stir until well emulsified and creamy.

In a chilled mixing bowl, combine diced sushi-grade tuna, pickled ginger, and thinly sliced scallions. Add your prepared soy sauce-wasabi mixture and spicy mayonnaise. Gently fold everything together until the tuna is well coated.

Take each cooled sesame-miso cone and fill it with a small amount of daikon sprouts for a fresh crunch. Carefully spoon in the marinated tuna mixture, allowing it to spill just slightly over the top for an appealing presentation.

For the best flavor and texture, serve your Spicy Tuna Sesame Miso Cones right away while the tuiles are still crisp. Arrange them on a lovely platter, showcasing their colorful toppings.