Cook the fish in a skillet (I cut the fish into smaller pieces it'll cook quickly and more evenly)

while warm flake it with two forks.

In a medium bowl mix the room-temperature cream cheese with the grated zucchini, add in the soy sauce, lemon juice, and sesame oil.

Place the mixture into a piping bag and cut 1/2" opening.

Place the filling into the wonton cups. (You can pre-bake the cups if you want them extra crispy but not brown, then fill and heat until golden)

I filled each wonton cup with at least 2 tablespoons of filling, they were what I'd say a large bite, you could make twice as many if you want to only fill each portion with 1 tablespoon of filling.

Spray the tops of the filled wontons with an oil spray like olive oil spray (not pam it would taste like chemicals) or brush with a silicone brush and oil.

Bake until the filling is fully heated, the wontons are golden and crisp.

Remove from the oven and shake on the furikake topping or add seaweed pieces and sesame seeds.