Temaki Cones
Temaki cones are Japanese hand-rolled sushi cones made by wrapping nori seaweed around seasoned sushi rice and fresh fillings like salmon, prawn, and avocado. This intermediate recipe comes together in 45 minutes and serves two.
Temaki cones are Japanese hand-rolled sushi cones made by wrapping nori seaweed around seasoned sushi rice and fresh fillings like salmon, prawn, and avocado. This intermediate recipe comes together in 45 minutes and serves two.
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Place 250g of sushi rice in boiling water. Cook for 10-20 minutes.
Drain well and allow to cool. Stir in rice vinegar and mix well.
Cut seaweed sheet in half lengthwise. Spread rice to cover one third of the sheet.
Arrange fillings (salmon, prawn, fish eggs, cucumber, avocado) diagonally over the rice from the outside corner (upper right) towards the center.
Roll the seaweed into a cone shape around the rice and fillings.
Temaki cones are best eaten immediately after assembly. If making ahead, prepare all components separately and assemble just before serving to keep nori crisp.
Yes. Cook and cool the rice up to 4 hours ahead, then stir in rice vinegar just before assembling. Keep covered at room temperature.
Omit them or substitute with sesame seeds, pickled ginger, or additional sliced avocado for texture and flavor.
Cook for 10–20 minutes until the water is absorbed and grains are tender. Drain well and let cool completely before seasoning.
Yes. Tuna, yellowtail, or other sushi-grade raw fish work well. Ensure any raw fish is labeled sushi-grade.
The recipe uses raw nori sheets. Lightly toasting them over a flame before use adds crispness, but is optional.
