Sushi Wonton Cones Easy Fusion (Print-Friendly Format)
Crispy wonton cones filled with sushi rice, shrimp, avocado, and cucumber for a playful Japanese-inspired appetizer.
# Ingredients You’ll Need:
→ Sushi Rice Preparation
01 -
1 cup sushi rice
02 -
310 ml water
03 -
2 tablespoons rice vinegar
04 -
1 tablespoon sugar
05 -
0.5 teaspoon salt
→ Cones & Fillings
06 -
12 wonton wrappers
07 -
1 avocado, sliced
08 -
1 cucumber, julienned
09 -
225 grams cooked shrimp, chopped
10 -
60 ml mayonnaise
11 -
1 tablespoon sriracha (optional)
→ To Serve
12 -
Soy sauce for serving
13 -
Sesame seeds for garnish
14 -
Chopped green onions for garnish
# How to Make It:
01 -
Rinse sushi rice under cold running water until the water runs clear. Combine the rice and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18–20 minutes until the rice is tender and water is absorbed. Remove from heat and let sit, covered, for 10 minutes.
02 -
In a small bowl, dissolve rice vinegar, sugar, and salt. Gently fold the seasoning into the cooked rice. Cool the rice to room temperature.
03 -
Preheat the oven to 190°C. Lightly spray a muffin tin with oil. Press each wonton wrapper into the tin to create a cone shape. Bake for 8–10 minutes or until golden brown and crisp. Allow to cool completely before filling.
04 -
In a medium bowl, combine chopped shrimp, mayonnaise, and sriracha if desired. Mix thoroughly until evenly coated.
05 -
Fill each wonton cone with a spoonful of sushi rice, a layer of shrimp mixture, avocado slices, and cucumber. Repeat until all cones are assembled.
06 -
Sprinkle each cone with sesame seeds and chopped green onions. Serve immediately with soy sauce on the side for dipping.
# Extra Tips:
01 -
For a vegetarian alternative, replace shrimp with diced tofu or assorted vegetables such as bell pepper and carrot.
02 -
Enhance flavor with sauces such as teriyaki or additional spicy mayo as desired.