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Ingredients
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Sushi Rice
Fillings
Sauce
Method
Prepare Sushi Rice
- 1
Rinse the Rice
In a fine mesh strainer, rinse the sushi rice under cold running water until the water runs clear, removing excess starch. This helps achieve the right texture.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 18-20 minutes or until all water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- 3
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a paddle or wooden spoon. Allow the rice to cool to room temperature.
Prepare Fillings
- 4
- 5
Prepare Proteins
If using shrimp, ensure it is cooked and peeled. If using crab meat, shred it into bite-sized pieces.
Assemble Sushi Cones
- 6
Cut Nori Sheets
Cut each nori sheet in half to create two rectangles. You will use one rectangle for each cone.
- 7
Form the Cones
Take one piece of nori and place it shiny side down. Add about 1/4 cup of sushi rice on one side of the nori, pressing it down gently.
- 8
- 9
Roll the Cone
Roll the nori from the rice side to create a cone shape, folding the nori over the fillings as you roll. You can use a bit of water to seal the edge if needed.
- 10
Repeat
Repeat the process until all ingredients are used, making a total of 3 sushi cones.
Serve
- 11
Prepare Dipping Sauce
Serve the sushi cones with soy sauce, wasabi, and pickled ginger on the side for dipping.
- 12
Enjoy!
Savor your freshly made sushi cones while they are still crispy and fresh.
