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Sushi Wonton Cones

Sushi Wonton Cones: Your New Favorite Fun Party Appetizer

Sushi Wonton Cones are a fun, portable twist on traditional sushi, featuring crispy wonton wrappers filled with customizable, fresh ingredients.
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 6 cones
Course: Appetizers
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cones
  • 1 pack wonton wrappers Essential for creating that crispy exterior and perfect cone shape.
  • as needed coconut oil For frying, vegetable oil can work as a substitute.
For the Sushi Rice
  • 2 cups sushi rice Short-grain, sticky; make sure to season it well.
  • 3 tbsp rice vinegar Adds tanginess to the sushi rice.
  • 1 tbsp sugar Balances the acidity of the rice vinegar.
  • 1 tsp salt Essential for properly seasoning your sushi rice.
For the Filling
  • 1 large avocado Adds creamy texture and healthy fats; silken tofu can be used for vegetarian option.
  • 1 cup tuna steak Sushi-grade, fresh protein component; alternatives include salmon or cooked shrimp.
  • 2 tbsp Kewpie mayonnaise Enhances creaminess and umami.
  • 1 tbsp tomato ketchup or sauce Provides sweetness and tang.
  • 1 tsp Sriracha Optional, adds a spicy kick.
  • 1 tsp lime zest Brightens up the flavors; lemon zest can work if you're out of limes.
For Garnishing
  • to taste furikake or black sesame seeds Enhances flavor and appearance.

Equipment

  • Deep pot
  • Cream horn or cone molds
  • Large bowl

Method
 

Step-by-Step Instructions
  1. Begin by preheating your coconut oil in a deep pot to 175 °C (350 °F). Gently wrap the wonton wrappers around cream horn or cone molds, sealing the edges. Fry for about 2–3 minutes until golden and crisp. Drain on paper towels.
  2. Cook sushi rice according to package instructions. Transfer to a bowl and mix with rice vinegar, sugar, and salt. Allow to cool to room temperature.
  3. Dice or flake sushi-grade tuna. Combine with Kewpie mayonnaise, tomato sauce, optional Sriracha, and lime zest until well mixed.
  4. To assemble, add cooled sushi rice to each fried cone, followed by avocado slices and a spoonful of tuna mixture. Avoid overfilling.
  5. Sprinkle with furikake or sesame seeds, and serve immediately while the cones maintain their crunch.

Nutrition

Serving: 1coneCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 250mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Keep frying oil at 175 °C (350 °F) and avoid overfilling the cones for best results. Assemble just before serving to maintain texture.

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