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Ingredients
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Cone assembly
Tempura prawn
Filling & toppings
Method
Cone assembly
Prepare seasoned sushi rice
If using leftover cooked rice, warm slightly. Combine rice vinegar, sugar, and salt in a small bowl and stir until dissolved. Fold seasoning gently into 3 cups cooked short-grain sushi rice until evenly mixed. Let rice cool to near room temperature (cover with a damp towel to keep moist).
Cut and shape nori
Cut each half-sheet nori diagonally into a cone-friendly shape if needed (some prefer full half-sheets). To form a cone: hold a nori half at a 45° angle and roll into a cone shape, overlapping one corner over the other and tucking the edge; lightly moisten the overlapping edge with a few drops of water to seal. Make 6 cones and set seam-side down. Optionally brush the inside lightly with 1 tsp sesame oil to add shine/flavor.
Tempura prawn
Prep prawns
Make 4 shallow diagonal cuts along the underside of each prawn and gently stretch to straighten. Pat prawns dry with paper towel, then season lightly with 1/4 tsp salt. Leave tails intact for a classic look.
Make tempura batter
In a bowl, whisk 1 cup all-purpose flour with 2 tbs cornstarch, 1 tsp baking powder and 1 tsp salt. In a separate small bowl, beat 1 cold egg and add about 3/4 cup ice-cold sparkling water (see note). Pour the wet into the dry and stir very lightly — mixture should be lumpy and cold. Keep batter chilled; overmixing makes it heavy.
Fry prawns
Heat 3 cups neutral oil in a deep pot to 350°F (175°C). If you don't have a thermometer, test by dropping a little batter — it should sizzle and rise steadily. Working quickly, dip each prawn into the batter allowing excess to drip off, then gently lower into hot oil. Fry 2–3 prawns at a time until golden and crisp, 2–3 minutes. Remove to a wire rack or paper towel-lined tray to drain. Keep warm in a 200°F (95°C) oven if making ahead briefly.
Filling & toppings
Prepare avocado and vegetables
Slice avocado in half, remove pit, then slice each half into thin strips. Toss slices with a few drops of lemon or rice vinegar to prevent browning if desired. Julienne or thinly slice cucumber into matchsticks. Thinly slice scallions.
Assemble sushi cones
Place a nori cone upright (use a small cup to hold if needed). Fill the bottom third with seasoned sushi rice (about 1/2 cup rice per cone). Add a small bed of cucumber matchsticks on top of the rice, then insert 1 tempura prawn into each cone with tail sticking out. Tuck 2–3 avocado slices beside the prawn. Drizzle about 1 tbsp spicy mayo over the prawn and avocado, then sprinkle 1 tsp tobiko on top. Garnish with 1/2 tsp scallions and a pinch of toasted sesame seeds and a little pickled ginger on the side inside the cone if using.
Serve
Serve cones immediately so the tempura remains crisp and the nori doesn't become soggy. Provide extra spicy mayo and pickled ginger on the side.