Spicy Salmon Cones Recipe

Cook sushi rice

Rinse the short-grain rice under cold water until the water runs mostly clear. Drain. Combine rinsed rice and 480 ml water in a rice cooker or saucepan; cook per rice cooker instructions or bring to a boil, then reduce to a simmer, cover and cook 12–15 minutes until water is absorbed. Let rest covered 10 minutes off heat.

Season rice

While rice rests, mix rice vinegar, sugar and 1 tsp kosher salt until dissolved. Transfer rice to a shallow bowl, gently fold in the vinegar mixture with a cutting motion to avoid mashing the grains. Allow rice to cool to warm (not hot) so it’s easy to handle when filling cones.

If using mini waffle or pastry cones, warm them briefly in a 150°C (300°F) oven for 3–5 minutes to crisp (optional). Keep cones upright in a holder or muffin tin for filling.

Prepare salmon

Ensure the salmon is sushi-grade and very fresh. Pat dry and trim any sinew. Finely dice the salmon into approximately 3–4 mm pieces so it will sit nicely in the cone and mix easily with the sauce.

Make sauce and combine

In a medium bowl, whisk together 6 tbs kewpie mayo, 2 tbs sriracha, 1.5 tbs yuzu juice, 1 tbsp light soy sauce and 1 tsp sesame oil until smooth. Taste and adjust: add more sriracha for heat, more kewpie for creaminess, or a little extra yuzu for brightness.

Add the diced salmon to the sauce and fold gently until evenly coated. Stir in the thinly sliced scallions, toasted sesame seeds, shredded nori (if using), 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Refrigerate the mixture for 10–15 minutes to let flavors meld — do not sit too long or texture will change.

Fill cones

Place a small spoonful (about 1–1.5 tbsp) of seasoned sushi rice into the bottom of each cone to create a stable base and prevent sauce from leaking. Top the rice with 1–1.5 tbsp of the spicy salmon mixture, mounding it neatly but not overstuffing. For a cleaner presentation, use a small piping bag or plastic bag with the corner snipped to pipe the salmon into cones.

Garnish

Drizzle a little extra kewpie mayo and a light line of sriracha over each cone (mix a little mayo with yuzu juice if you want a yuzu-mayo drizzle). Sprinkle a pinch of toasted sesame seeds and a tiny bit of yuzu zest on top if available. Tuck a microgreen or shiso leaf into each cone and add a sliver of pickled ginger alongside if desired.

Serve

Arrange cones upright on a serving board or in a cone holder. Serve immediately so cones remain crisp. Recommend serving as a cocktail/appetizer portion — two cones per person.