Sushi Cone Recipe
tempura prawn, avocado, spicy mayo, tobiko
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Ingredients
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Sushi Cone Ingredients
Method
Preparation Directions
- 1
Prepare the Sushi Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stove according to package instructions. Once cooked, let it cool slightly.
- 2
Prepare the Tempura Prawns
If using frozen tempura prawns, cook them according to package instructions until crispy. If making from scratch, dip prawns in a tempura batter and fry until golden brown.
- 3
Slice the Avocado
Cut the avocado in half, remove the pit, and slice each half into thin strips.
- 4
Make the Spicy Mayo
In a small bowl, mix together 1 tablespoon of mayonnaise with a small amount of sriracha sauce to taste, adjusting for spiciness.
Assembly Directions
- 5
Cut the Nori Sheets
Cut each nori sheet in half to create smaller pieces that are easier to handle.
- 6
Form the Sushi Cone
Take a half nori sheet and place about 2 tablespoons of sushi rice onto the bottom half of the sheet. With wet hands, gently press the rice into a cone shape.
- 7
Add Fillings
Layer 2-3 pieces of tempura prawns, a few slices of avocado, and a teaspoon of spicy mayo on top of the rice.
- 8
Finish with Tobiko
Sprinkle a small amount of tobiko over the fillings and add sesame seeds if desired.
- 9
Wrap the Cone
Fold the nori around the fillings to form a cone shape. You can secure the base with a small piece of sushi tape if desired.
