Delicious Cone Sushi Recipes

DELICIOUS CONE SUSHI

Steps:

• 1. Wash the rice with running water for 1-2 minutes until there is no more starch coming out of it. After you are done washing, put the rice in a rice cooker or pot, add a little bit more water than rice (the ratio is about 1.15:1 in favor of the water). Don't put too much water, or you'll get mush instead of rice. (I use a rice cooker, it makes cooking rice a snap.) Cook the rice.
• 2. Mix all dressing ingredients in a bowl and stir until dissolved well and mixture is clear. Note: Use only rice vinegar! Any other kind of vinegar will taste bad.
• 3. Mince shiitake mushrooms, carrots, and green beans. Put minced ingredients into a small pot and just cover with water. Bring to a boil over high heat, lower heat, and simmer for 12 minutes, then drain well. Note: It will take 1 cup of fresh chopped shiitake mushrooms to get 1/2 cup cooked.
• 4. Combine all ingredients in a large bowl mixing with a rubber spatula or wooden spoon. Taste the rice and add more dressing if needed. (You can always add more but you can't take any out.) Set aside to cool. Serve at room temperature.
• 5. Serve in a waffle cone. It is an appetizer or a tasty hand held treat. This looks like the first cone sushi that I ate but the cone holding the sushi rice was made from processed vegetables.
• 6. Wrap in lettuce leaves and your cone sushi becomes a tasty side salad.
• 7. Wrap in Dried-Seaweeds (Musubi-Nori)

SUSHI CONES - TEMAKI

Steps:

• Cut the smoked salmon into narrow strips.
• Slice green onions lengthwise into 3-4" long strips, or cut chives into 3-4" lengths.
• Slice cucumber into thin 3-4" long pieces.
• Cut nori sheets in half crosswise.
• Hold one piece of nori seaweed in one hand and place 2-3 tablespoons of seasoned rice at one end (the right end if you are holding it in your left hand). Spread the rice over half of the nori sheet.
• Arrange fillings diagonally over the rice from the outside corner (upper right) towards the centre.
• Fold the bottom right corner towards the middle to form a cone. Continue to roll until the cone is complete. Repeat to make 8 cones.
• Serve with soy sauce, pickled ginger and wasabi.