Description

Sushi Wonton Cones offer a playful and innovative twist on traditional sushi, combining seasoned sushi rice, creamy avocado, and sushi-grade tuna inside a crispy golden wonton cone. Perfect for parties, appetizers, or casual gatherings, these handheld cones deliver a delightful balance of textures and flavors, from crunchy and creamy to tender and tangy. They eliminate the need for chopsticks, making sushi even more accessible and fun, while adding a sophisticated and visually appealing element to your culinary repertoire.

Ingredients

Scale

Wonton Cones

Wonton wrappers (as needed for cones)
Coconut oil (for frying, about 2 cups)

Sushi Rice

1 cup short-grain sushi rice
2 tbsp rice vinegar
1 tbsp sugar
1 tsp salt

Filling

1 ripe avocado, sliced
150 grams sushi-grade tuna steak, cubed or flaked
2 tbsp Kewpie mayonnaise
1 tbsp tomato ketchup or tomato sauce
1 tsp sriracha (optional, for heat)
Zest of 1 lime

Garnish

Furikake seasoning or black sesame seeds (to sprinkle on top)

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Instructions

Form the Wonton Cones: Carefully wrap each wonton wrapper around a cream horn or cone mold, pressing gently to seal the edges snugly so they hold their cone shape during frying.
Fry the Cones: Heat coconut oil in a deep pan or fryer to approximately 175 °C (350 °F). Fry the wrapped wonton cones until they turn golden brown and crisp, about 1-2 minutes. Remove and drain on paper towels; let them cool completely to retain their crispness.
Prepare the Sushi Rice: Cook the sushi rice according to package instructions. While still warm, season it by gently folding in rice vinegar, sugar, and salt. Allow the seasoned rice to cool to room temperature.
Make the Tuna Mixture: In a bowl, mix the cubed or flaked sushi-grade tuna with Kewpie mayonnaise, tomato ketchup, sriracha (if using), and lime zest. Adjust seasoning to taste, balancing creaminess, sweetness, and heat.
Assemble the Cones: Start by filling each cooled wonton cone with a layer of the seasoned sushi rice. Next, add a few slices of avocado, then top generously with the tuna mixture.
Garnish and Serve: Sprinkle the filled cones with furikake seasoning or black sesame seeds for added flavor and visual appeal. Serve immediately to enjoy the contrast between the crunchy cone and creamy filling.

Notes

Ensure the wonton cones are completely cooled before filling to maintain their crisp texture.
Use sushi-grade fish only to ensure freshness and safety.
Sriracha is optional; omit or adjust amount for milder or spicier tastes.
For vegetarian options, substitute tuna with marinated tofu or seasoned vegetables.
Wonton cones can be fried ahead and stored in an airtight container to keep crispiness, but fill them just before serving.