Sushi Wonton Cones Easy Fusion

Sushi Wonton Cones deliver playful sushi flavors tucked inside crispy oven baked wonton wrappers for an irresistible handheld appetizer Each bite packs creamy avocado crunchy cucumber and tender shrimp making these crowd pleasers at any gathering

When I first served these cones for a girls’ night even the sushi skeptics came back for seconds The first time I tried this was at a family game night and they disappeared fast I now always make double

Ingredients

• Sushi rice: gives the cones that authentic creamy base Pick a short grain Japanese rice for best texture
• Rice vinegar: provides gentle tang Look for brands without added seasoning for full flavor control
• Granulated sugar: balances the vinegar for classic sushi rice taste Organic cane sugar works beautifully
• Fine salt: heightens every flavor Sea salt works best
• Wonton wrappers: crisp up golden in the oven Choose fresh wrappers from the refrigerated section for best results
• Cooked shrimp: brings sweet savoriness Wild caught large shrimp are usually juicer and more flavorful
• Avocado: offers creamy richness Choose ripe avocados that yield to gentle pressure
• Cucumber: adds cool crunch English cucumbers stay crisp and are easy to julienne
• Mayonnaise: gives creaminess to the shrimp Opt for Japanese style if available
• Sriracha: delivers optional heat Use just a touch if you like things mild
• Soy sauce: for dipping Classic umami flavor Look for low sodium if you are watching salt
• Sesame seeds: bring textural pop and nutty finish Toasted white or black are both great
• Chopped green onions: layer in fresh sharpness Look for bright green tops for quality

Instructions

Rinse and Cook Rice:

Rinse sushi rice under cold running water rubbing gently until water turns clear to remove excess starch Combine rinsed rice with water in a saucepan bring to boil then cover and lower heat Cook undisturbed for about 18 minutes until tender and liquid is absorbed Let covered pot stand for 10 minutes to finish steaming

Season Sushi Rice:

While rice steams stir vinegar sugar and salt in a small bowl until dissolved Gently fold the vinegar mix into the hot rice using a wide spoon but do not mash Let seasoned rice cool to room temperature spread on a wooden tray or shallow dish for quicker cooling

Bake Wonton Cones:

Preheat oven to 375F Spray each cup of a standard muffin tin lightly with cooking spray Take one wonton wrapper at a time press into a cup folding edges as needed to shape a cone Bake for 8 to 10 minutes until golden brown Remove and allow to cool in the pan to keep shape

Prepare Shrimp Filling:

Finely chop cooked shrimp and place in a bowl Add mayonnaise and optional sriracha stirring until evenly coated Chill until ready to use

Assemble Cones:

Once wrappers are cool gently loosen them from the tin Spoon a small mound of sushi rice into each cone pressing very lightly Top with a scoop of the shrimp mix nestle in a few slices of avocado and cucumber

Add Garnish and Serve:

Sprinkle each cone with sesame seeds and chopped green onion Arrange on a platter with soy sauce for dipping Serve immediately for ultimate crunch

I have a soft spot for that cooling cucumber inside each cone It reminds me of making summer rolls with my little cousins and always brings back cheerful memories The texture contrast is such a hit

Storage Tips

To keep cones crisp store assembled cones uncovered at room temperature for up to two hours Any longer and the wrappers may soften from the filling Fill just before serving for best results Leftover shrimp and rice mixture can be packed in airtight containers in the fridge and assembled the next day with freshly baked wrappers

Ingredient Substitutions

Try smoked salmon or fresh crab instead of shrimp for a different seafood vibe For vegetarian cones swap the shrimp for marinated diced tofu or extra veggies like bell pepper or even seasoned mushrooms Do not be afraid to play with sauces either a drizzle of unagi glaze or spicy mayo is always welcome

Serving Suggestions

Plate the cones upright in small glasses or mason jars for a festive look Sprinkle with furikake for a boost of umami Make tiny cones for cocktail hour or double the rice and shrimp for a main dish version I always serve these with a big pot of miso soup for extra comfort

Cultural and Historical Context

Wonton wrappers come from Chinese culinary traditions while sushi hails from Japan Their fusion in these cones shows how creative cross cultural cooking can deliver exciting flavors Temaki style sushi hand rolls inspired the playful cone presentation which makes these fun and inviting for all ages

Seasonal Adaptations

Swap in mango and scallions for an early summer twist Try roasted sweet potato for heartier fall cones Garnish with microgreens or radish sprouts in spring

Success Stories

After bringing these to a summer barbecue I was asked for the recipe by nearly everyone at the gathering They have become my go to starter for family reunions and birthdays

Freezer Meal Conversion

While the baked cones need to be filled fresh you can prep the shrimp mixture and seasoned rice a day ahead and freeze separately in airtight containers Thaw overnight in the fridge and fill freshly baked cones as needed

Try these cones for your next party and prepare for rave reviews They truly turn any gathering into something special

Common Recipe Questions

→ How do you get wonton wrappers crisp?

Press wonton wrappers into a muffin tin, bake at 375°F for 8-10 minutes until golden and crisp, then cool before filling.

→ Can I make this dish vegetarian?

Yes, swap shrimp for diced tofu or extra vegetables like bell peppers and carrots for a plant-based version.

→ What sauces pair well with these cones?

Soy sauce is classic, but try teriyaki, spicy mayo, or wasabi mayo to enhance flavor and add variety.

→ Can I prepare the cones ahead of time?

The wonton cones can be baked a day ahead. Assemble with fresh fillings just before serving to keep them crisp.

→ Are there alternative fillings besides shrimp?

Absolutely! Try cooked crab, smoked salmon, or marinated tofu for a different twist on flavors and textures.