Sushi Cone Recipe

Cook sushi rice

Rinse 2 cups short-grain sushi rice under cold water until the rinse runs clear. Drain and combine rice with 240 ml water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes, then rest covered 10 minutes off heat.

Season rice

While the rice cooks, warm 3 tbs rice vinegar, 1 tbs sugar and 1 tsp salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a wide bowl, drizzle the vinegar mixture over rice and gently fold with a rice paddle or spatula to coat and cool. Fan or let sit to reach near room temperature (still slightly warm).

Prepare nori cones

If using full nori sheets, cut each sheet diagonally to form two triangles. Lightly brush the inside of each triangle with a little sesame oil (optional) and form into a cone shape by rolling one corner to the opposite edge; seal the seam with a tiny dab of water. You should get about 8 cones from 4 sheets. Keep covered with a damp cloth so they remain pliable until filling.

Prep shrimp

Pat shrimp dry. Make 2–3 shallow slits on the underside to prevent curling and stretch slightly. Lightly dust each shrimp with 3 tbs all-purpose flour mixed with 1 tsp cornstarch and 0.5 tsp salt; shake off excess.

Make batter

In a bowl, gently mix 1 cup tempura batter mix with 1 cup very cold sparkling water. Mix briefly—some lumps are fine; do not overmix, or the batter will deflate and become heavy.

Fry shrimp

Heat about 1 cup vegetable oil in a deep skillet to 360°F (180°C) or until a drop of batter sizzles and rises. Working in batches, dip each floured shrimp into batter, letting excess drip off, then carefully lower into hot oil. Fry 2–3 minutes until golden and crisp. Remove to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) if making ahead.

Assemble cones

Gently press about 3–4 tablespoons of seasoned sushi rice into the base of each nori cone to form a small bed. Fan 1–2 slices of avocado against the rice, add a few julienned cucumber strips if using, then place one tempura shrimp (tail protruding) on top of the rice and avocado.

Add sauces & tobiko

Drizzle about 1 teaspoon of spicy mayo over each shrimp, then spoon about 1/2 teaspoon to 1 teaspoon tobiko on top. Sprinkle a pinch of sliced scallions and add a small piece of pickled ginger on the side of the cone for contrast.

Serve

Serve cones immediately so tempura remains crisp. Provide extra spicy mayo and soy sauce for dipping. Makes 8 cones; eat within 30 minutes for best texture.