Sushi Cone Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, swirling with your hand, until the water runs almost clear (about 2–3 minutes). Drain 10–15 minutes. Transfer rice to a rice cooker or medium saucepan, add 2.2 cups water, cover and cook according to rice cooker instructions or bring to a boil, reduce heat to low and simmer 15 minutes, then remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, combine 3 tbs rice vinegar, 2 tsp sugar, and 1 tsp fine sea salt in a small bowl and stir until sugar and salt dissolve. Transfer hot cooked rice to a wide shallow bowl (hangiri or large bowl), gently fold the vinegar mixture into the rice with a wooden spatula using cutting-and-fanning motions to cool the rice quickly and keep grains separate. Fan or let stand to room temperature (about 10–15 minutes).

Prepare the nori cones: using a sharp knife or scissors, cut each full nori sheet in half crosswise to create 8 rectangles. To shape cones, take one rectangle, place it horizontally, then roll from one corner into a tight cone shape (overlap edges slightly) and seal the edge with a few grains of moistened rice or a drop of water. Repeat to make 4 cones (you can double-layer nori if you prefer sturdier cones).

Toast and finish nori: If desired, briefly toast each formed cone over a low flame or in a dry skillet for 3–5 seconds to crisp slightly. Sprinkle inside of each cone with about 1/4 teaspoon toasted sesame seeds to add aroma.

Set up serving condiments: place 1 tsp wasabi paste and 1/4 cup soy sauce in small dishes for serving, along with pickled ginger.

Prepare proteins

Dice sushi-grade salmon (6 oz) and tuna (6 oz) into small uniform cubes (~1/4 inch). Keep chilled until assembly. If using imitation crab, shred 4 oz and mix with 1 tbs Japanese mayonnaise and a pinch of sesame seeds for a simple crab salad.

Prepare vegetables and sauces

Dice 1 cup avocado and toss lightly with a pinch of salt and a squeeze of lemon if desired to prevent browning. Julienne and drain 1/2 cup cucumber. Thinly slice 2 tbs green onion. In a small bowl, mix 2 tbs Japanese mayonnaise with 1 tsp sriracha (optional) to create a spicy mayo; adjust heat to taste.

Assemble cones: with rice at room temperature, wet your hands with water (and a little rice vinegar to reduce stickiness). Place about 3/4 cup seasoned rice into each nori cone, pressing gently to form a bed but not packing too tightly. Add a combination of fillings: about 1.5 oz diced salmon, 1.5 oz diced tuna, 1 oz shredded crab salad, 2–3 tablespoons diced avocado, and a small handful (about 1 tablespoon) of cucumber julienne per cone. Drizzle about 1/2 teaspoon spicy mayo over the top, garnish with sliced green onion, a few pickled ginger pieces, and a light sprinkle of toasted sesame seeds.

Finish and serve: Arrange cones upright in a cone stand or a bowl filled with rice to stabilize. Serve immediately with soy sauce and wasabi on the side. Eat right away so the nori remains crisp; if you must prepare slightly ahead, keep nori separate and assemble within 10–15 minutes of serving.