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Creative Sushi Wonton Cones Recipe

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4.5 from 78 reviews

These Creative Sushi Wonton Cones reinvent traditional sushi by using crispy fried wonton wrappers shaped into edible cones filled with seasoned sushi rice, fresh tuna, avocado, and flavorful sauces. Perfect as a fun appetizer or party snack, they combine the crunch of the fried wonton shells with the creamy and tangy sushi filling, garnished with furikake or black sesame seeds for an extra burst of umami and texture.

Ingredients

Wonton Cone Shell

  • Wonton wrappers (20 pieces)
  • 2 cups coconut oil (for frying)

Sushi Rice

  • 2 cups sushi rice (short-grain, rinsed and cooked)
  • 1/4 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt

Filling & Garnish

  • 1 ripe avocado (sliced)
  • 8 oz sushi-grade tuna steak (diced)
  • 2 tbsp Kewpie mayonnaise
  • 1 tbsp tomato ketchup or sauce
  • 1 tsp sriracha (optional, for heat)
  • Zest of 1 lime
  • 2 tsp furikake or black sesame seeds (for garnish)

Instructions

  1. Prepare the Sushi Rice: Rinse 2 cups of sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, typically simmering with water for 15-20 minutes until tender. While warm, mix 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt until dissolved. Gently fold the vinegar mixture into the rice and let it cool to room temperature.
  2. Shape and Fry Wonton Cones: Heat 2 cups of coconut oil in a deep pan over medium heat until it reaches 350°F (175°C). Carefully wrap each wonton wrapper around a cone-shaped mold or a thick chopstick to form a cone shape. Fry each cone in the hot oil for 1-2 minutes until golden brown and crisp. Remove and drain on paper towels. Let cool completely to maintain crispness.
  3. Prepare Tuna Filling: Dice the sushi-grade tuna steak into small cubes. In a small bowl, combine Kewpie mayonnaise, tomato ketchup, and sriracha (if using) to create a spicy mayo sauce. Toss the diced tuna with the sauce until evenly coated.
  4. Assemble the Cones: Fill each fried wonton cone with a scoop of the seasoned sushi rice, then top with slices of avocado and a spoonful of the spicy tuna mixture. Sprinkle lime zest on top and garnish generously with furikake or black sesame seeds for added flavor and texture.
  5. Serve: Arrange the sushi wonton cones upright on a serving platter. Serve immediately to enjoy the contrast between the crispy cone and the fresh, creamy filling.

Notes

  • Use a non-stick mold or clean chopsticks to shape the wonton wrappers into cones for frying.
  • If you don’t have a temperature monitor, test oil readiness by dipping a small piece of wonton wrapper; it should bubble and fry quickly without burning.
  • For a vegetarian version, replace tuna with diced cucumbers or marinated tofu.
  • Serve immediately to keep wonton cones crisp and avoid sogginess.
  • Adjust sriracha quantity to control the heat level in the spicy mayo sauce.

Find it online: https://forkoria.com/creative-sushi-wonton-cones-recipe/