Description

These Sushi Wonton Cones are a quick and crispy appetizer that is fully customizable with your favorite sushi fillings. Featuring a crunchy wonton wrapper baked into a cone shape, filled with seasoned sushi rice, creamy avocado, crisp cucumber, and flavorful shrimp mixed with a spicy mayo, they make a delicious and fun twist on traditional sushi rolls, perfect for entertaining or a light meal.

Ingredients

Scale

For the Sushi Rice

1 cup Sushi Rice
1 cup Water
2 tbsp Rice Vinegar
1 tbsp Sugar
1 tsp Salt

For the Cones

12 pieces Wonton Wrappers

For the Filling

1 medium Avocado (Adds creaminess)
1 medium Cucumber (Provides crunch)
1 cup Cooked Shrimp (Main protein)
2 tbsp Mayonnaise (Adds creaminess)
1 tbsp Sriracha (optional) (For heat)

For Garnish and Serving

1 tbsp Sesame Seeds (For garnish)
2 tbsp Chopped Green Onions (For freshness)
1 tbsp Soy Sauce (Gluten-free if needed)

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Instructions

Rinse Rice: Thoroughly rinse 1 cup of sushi rice under cold water until the water runs clear to remove excess starch for better texture.
Cook Rice: Combine rinsed rice and 1 cup water in a saucepan. Bring to a boil, then reduce heat and simmer covered for 18-20 minutes until water is absorbed and rice is tender.
Rest Rice: Remove from heat and let the rice sit, covered, for an additional 10 minutes to steam and fully cook through.
Season Rice: In a small bowl, stir together 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved. Gently fold this seasoning into the cooked rice evenly and let cool.
Prepare Wonton Cones: Preheat oven to 375°F (190°C). Spray a muffin tin with cooking spray. Press each wonton wrapper into separate muffin cups, shaping into cones carefully to avoid tearing.
Bake Cones: Bake the wonton wrappers for 8-10 minutes or until they turn golden brown and crispy. Remove and cool on a wire rack to maintain crispiness.
Make Shrimp Mixture: In a bowl, combine 1 cup chopped cooked shrimp with 2 tbsp mayonnaise and 1 tbsp sriracha (optional) to create a creamy, spicy filling.
Assemble Cones: Fill each wonton cone with a spoonful of seasoned sushi rice, followed by the shrimp mixture. Top with slices of avocado and cucumber for texture and creaminess.
Garnish and Serve: Sprinkle each cone with 1 tbsp sesame seeds and 2 tbsp chopped green onions. Serve the cones with soy sauce (gluten-free if desired) for dipping.

Notes

Use gluten-free soy sauce to make this recipe gluten-free.
Substitute cooked shrimp with crab meat, tofu, or smoked salmon as desired.
Adjust sriracha amount to control spice level or omit for no heat.
Make sure wonton wrappers are pressed firmly into the muffin tin to keep their shape while baking.
Serve immediately after assembling to enjoy the crispy texture of the cones.