Sushi Cones Recipe

Rinse and cook rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, swirling until the water runs nearly clear (about 3–4 minutes). Drain well. Combine rinsed rice and 1.8 cups water in a medium saucepan with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover and simmer for 12–14 minutes without lifting the lid.

Rest and season rice

Remove from heat and let the rice rest, covered, for 10 minutes. Meanwhile, in a small bowl whisk 3 Tbs rice vinegar, 1.5 Tbs sugar and 0.75 tsp salt until dissolved. Transfer hot rice to a wide shallow bowl or hangiri if available. Gently fold in the vinegar mixture using a cutting-and-folding motion to avoid mashing the grains. Fan the rice while folding (or let cool uncovered) until it reaches near room temperature (about 15 minutes). Keep covered with a damp towel to prevent drying.

Cut each full nori sheet in half across the short side to make two rectangles. For 3 cones, you will need 3 halves (or use full sheet trimmed). To form cones, take one rectangle and start at one corner, roll into a cone shape, overlapping edges slightly and leaving a small pocket at the wider end for rice and fillings. Seal the seam by brushing a little water or a dab of rice along the overlapping edge and press to stick. Repeat to make 3 cones. Lightly brush the outside seam area with 1 tsp neutral oil and sprinkle 1 Tbs toasted sesame seeds over the seam for appearance and crunch.

Marinate salmon: toss 6 oz diced sushi-grade salmon with 1 tsp soy sauce and 0.5 tsp sesame oil in a small bowl. Let sit 5–10 minutes while preparing other ingredients.

Prepare crab mix: in a small bowl combine 3 oz shredded imitation crab with 1 Tbs Japanese mayonnaise; mix gently and adjust seasoning to taste.

Prepare vegetables: seed and julienne cucumber to make about 1/2 cup, slice avocado into thin slices, and thinly slice 1 scallion. Keep pickled ginger and serving soy sauce accessible.

Fill cones with rice: using wet fingers or a small spoon, press about 1/3 cup seasoned sushi rice into the narrow bottom of each nori cone, packing lightly but not crushing. Leave room at the top for fillings.

Add fillings: divide the marinated salmon evenly between the 3 cones (about 2 oz each) placing it atop the rice in the center. Add roughly equal portions of the crab-mayo mixture, cucumber julienne and a few avocado slices to each cone, arranging attractively. Garnish each cone with sliced scallion, a small amount of pickled ginger and a tiny smear or dot of wasabi if desired.

Finish and serve: serve the cones upright in a small bowl or cone stand. Offer soy sauce for dipping on the side. Eat immediately to keep nori crisp—about 10–15 minutes after assembly.