Cone sushi, also known as temaki, is a fun and easy way to enjoy sushi at home. These hand-rolled cones of nori seaweed filled with sushi rice, fresh fish, and vegetables offer a customizable, portable sushi experience that’s perfect for casual meals or parties.
Ingredients
- 2 cups sushi rice (short-grain Japanese rice)
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 6 sheets nori (seaweed sheets), cut in half lengthwise
- 200 grams fresh sushi-grade salmon or tuna, thinly sliced
- 1 small cucumber, julienned
- 1 ripe avocado, sliced
- 2 green onions, finely sliced
- 2 tablespoons toasted sesame seeds
- 2 tablespoons mayonnaise (optional, for spicy mayo add sriracha to taste)
- Soy sauce, for dipping
- Pickled ginger and wasabi, for serving (optional)
Instructions
- Prepare sushi rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Drain well.
- Cook rice: Combine rinsed rice and 2 1/2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes.
- Season rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spoon or rice paddle. Spread rice out on a large plate or wooden tray to cool to room temperature (fan gently if desired). Avoid mashing the rice.
- Prepare fillings: While rice cools, slice fish into thin strips, julienne cucumber, slice avocado, and chop green onions.
- Assemble cones: Place one half-sheet of nori shiny side down on your palm or flat surface. With wet hands (to prevent sticking), spread about 1/3 cup of sushi rice diagonally across one corner of the nori, leaving a 1-inch border on one edge.
- Add fillings: Layer a few slices of fish, cucumber, avocado, and a small drizzle of mayonnaise over the rice. Sprinkle with green onions and toasted sesame seeds.
- Roll the cone: Starting at the corner with the rice and fillings, roll the nori into a cone shape, sealing the edge with a few grains of rice or a dab of water. The cone should be tight enough to hold its shape but not squeeze out the fillings.
- Serve immediately: Place the cone sushi upright in a sushi stand or on a plate. Serve with soy sauce, pickled ginger, and wasabi on the side.
Tips
- Rice texture is key: Properly cooked and seasoned sushi rice is essential. Avoid overcooking or undercooking the rice, and cool it to room temperature before assembling.
- Use fresh fish: Always buy sushi-grade fish from a trusted source to ensure safety and best flavor.
- Nori quality matters: Use crisp, fresh nori sheets for easy rolling and a better texture. Store nori in an airtight container to prevent moisture absorption.
- Keep hands moist: When handling sushi rice, keep your hands moist with water to prevent sticking and maintain neatness.
Serving Suggestions
Cone sushi is best served fresh as a light meal or appetizer. Pair it with a chilled glass of sake or green tea. Add a side of miso soup or seaweed salad for a more complete Japanese-inspired meal. For parties, arrange cones upright in holders or small cups to keep them intact and easy to grab.
Variations
Temaki sushi is highly customizable. Try swapping the fish for cooked shrimp, crab meat, or smoked salmon. For a vegetarian version, use grilled shiitake mushrooms, pickled radish, or julienned carrots instead of seafood. Add spicy mayo or eel sauce for a flavor boost. You can also experiment with different garnishes like tobiko (fish roe), shredded daikon, or thinly sliced shiso leaves.
Storage and Reheating
Cone sushi is best eaten immediately after preparation to enjoy the crispness of the nori and freshness of the fillings. If you must store leftovers, wrap each cone tightly in plastic wrap and refrigerate for up to 12 hours. However, the nori will soften and lose its crunch. Do not reheat cone sushi as the rice texture and nori crispness will be compromised. Instead, prepare fresh cones when possible.
Frequently Asked Questions
Can I use regular rice instead of sushi rice?
Regular long-grain rice isn’t ideal because it’s less sticky and doesn’t hold together well for sushi. Short-grain sushi rice has higher starch content, giving it the necessary stickiness for shaping and rolling.
How do I know if the fish is safe to eat raw?
Always purchase fish labeled “sushi-grade” or “sashimi-grade” from reputable fishmongers. These fish have been frozen to kill parasites per food safety standards. If unsure, ask the seller for confirmation.
Can I make cone sushi ahead of time?
It’s best to prepare cone sushi just before serving because nori absorbs moisture and becomes soggy quickly. If you need to prep in advance, keep rice and fillings separate and assemble cones just before eating.
What’s the best way to roll the cones without tearing the nori?
Use clean, dry hands and roll gently but firmly. Don’t overfill the cone as this increases the risk of tearing. If the nori feels brittle, lightly toast it over low heat for a few seconds to make it more pliable.
Can I freeze cone sushi?
Freezing cone sushi is not recommended as the texture of the rice and nori will degrade significantly upon thawing. Fresh preparation is key for best quality.
Is there an easy way to serve cone sushi at parties?
Use cone sushi holders or small cups to keep cones upright and prevent fillings from spilling. Prepare cones just before guests arrive to maintain freshness and texture.
With these steps and tips, you can enjoy authentic, fresh cone sushi at home that’s both visually appealing and delicious. Experiment with your favorite fillings and sauces to create your own signature temaki rolls!
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