Sushi Cone Recipe

Rinse the sushi rice in a fine-mesh sieve under cold water, swirling with your hand, until the water runs almost clear (about 3–4 rinses). Drain 10–15 minutes.

Combine the rinsed rice and 1.6 cups water in a small saucepan or rice cooker. If using a saucepan, bring to a gentle boil over medium-high, reduce heat to low, cover and simmer 12–14 minutes without lifting the lid. Remove from heat and let stand, covered, 10 minutes.

While rice cooks, warm the rice vinegar, sugar and kosher salt in a small bowl or microwave for 10 seconds and stir until sugar and salt dissolve. Set aside to cool slightly.

Transfer hot rice to a wide shallow bowl or hangiri if you have one. Gently fold the vinegar mixture into the rice with a cutting-and-turning motion using a wooden spoon or rice paddle. Fan the rice while folding (or let it cool uncovered) until it reaches body temperature. Cover with a damp towel to keep moist until assembly (no longer than 30–40 minutes).

Pat shrimp dry with paper towels and, if desired, make 3 shallow cuts on the underside to prevent curling. Lightly season with 1/2 tsp salt.

In a bowl, mix 3 tbs all-purpose flour and 2 tbs cornstarch. In a separate small bowl, beat the cold egg, then add 3 tbs ice-cold club soda and stir briefly. Combine the wet into the dry mixture with a few quick stirs; batter should be lumpy and cold (do not overmix). If batter thickens, add a teaspoon of extra cold water or club soda to adjust.

Heat oil in a medium saucepan or deep skillet to 350°F (175°C). If you don't have a thermometer, test by dropping a bit of batter into oil: it should sizzle and rise to the surface immediately.

Lightly dust shrimp with a little flour, dip into the tempura batter to coat, then carefully lower into hot oil. Fry in batches 2–3 minutes until golden and crisp. Do not overcrowd. Remove with a slotted spoon and drain on a paper towel-lined rack. Keep warm in a low oven (200°F / 95°C) if making ahead.

If making homemade spicy mayo: combine 2 tbs mayonnaise with 1 tsp Sriracha (adjust heat to taste). Stir until smooth. Alternatively use store-bought spicy mayo.

Slice the avocado in half, remove pit, peel and slice into 8 thin slices or small dice. Toss lightly with a few drops of rice vinegar or lemon juice to slow browning if necessary.

Cut each nori sheet in half crosswise to make 4 rectangles. For a cone, use a half-sheet (or trim to make a slightly smaller triangle if using molds). If you have cone molds, wrap each nori half around the mold with the shiny side out and seal the edge with a little water. If using parchment cones, line the inside with a small nori strip so the rice doesn't soak through.

With damp hands, take about 1/3 to 1/2 cup of seasoned sushi rice and form it into a compact cone-like shape (or pack into the nori-lined mold). Do not overpack; leave space at the top for fillings so the cone keeps its shape.

Place 2 tempura shrimp into each cone (tails can protrude for presentation). Add 2–3 avocado slices per cone and a drizzle (about 1 tsp) of spicy mayo over the shrimp and avocado.

Top each cone with approximately 1/2 tbsp tobiko, a light sprinkle of toasted sesame seeds and a pinch of thinly sliced scallions.

Serve cones immediately with pickled ginger, soy sauce and wasabi on the side. If making slightly ahead, keep cones upright in a holder and assemble no more than 15–20 minutes before serving to keep nori crisp.

If using plastic or metal cone molds, lightly oil or line them with plastic wrap / nori so rice releases easily. For parchment cones, roll into a tight cone and secure with a drop of water or a small staple (remove before eating).

Arrange cones on a platter upright (use a cone stand or small glasses) and garnish with extra tobiko or a drizzle of spicy mayo for presentation.