Sushi cones

Have some fun assembling these delicious sushi cones by Good Food. A few drops of your favourite soy sauce, some sliced pickled ginger and just a touch of wasabi and you're good to go.

  • 45 mins preparation
  • 35 mins cooking
  • Serves 12
  • Print


Sushi cones
  • 1 1/2 cup (300g) sushi rice
  • 1/4 cup (60ml) rice vinegar
  • 1 1/2 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 chicken breast fillet
  • 2 tablespoon plum sauce
  • 6 toasted seaweed sheets (yaki nori), halved
  • 2 tablespoon sesame seeds, toasted
  • 1 carrot, cut into matchsticks
  • 1 avocado, thinly sliced
  • 2 green onions (shallots), cut into thin strips
  • 1/4 cup coriander leaves
  • soy sauce, pickled ginger, wasabi paste, to serve


Sushi cones
  • 1
    Rinse rice under cold running water until it runs clear. Stand rice in a colander for 30 minutes to drain.
  • 2
    Combine rice vinegar, sugar and salt in a small jug or bowl. Stir until sugar dissolves. Set aside.
  • 3
    Combine chicken and plum sauce in a medium bowl and stand for 5 minutes. Heat a medium frying pan on medium. Spray chicken with cooking oil. Cook chicken for 3-4 mins each side, until cooked through. Transfer to a plate, cover with foil and rest for 5 minutes. Cool slightly, then cut into thin strips.
  • 4
    Place rice and 2 1/2 cups water in a medium saucepan. Cover and bring to boil on high heat. Reduce heat to low, simmer, covered, for 10-12 mins, until water is absorbed and craters appear on surface of rice. Remove from heat. Stand, covered, for 10 minutes.
  • 5
    Spread rice over a large, non-metallic flat tray. Using a flat wooden spoon or plastic spatula, slice through rice to separate grains and remove lumps. Gradually sprinkle over enough rice vinegar mixture to season rice, without making it too wet or mushy. Cover rice with a damp cloth while preparing sushi.
  • 6
    Divide rice into 12 portions. Place 1 piece of seaweed on a flat work surface, shiny-side down,long edge facing you. Using wet fingers, spread 1 portion of rice on left half of seaweed, leaving a 1cm border. Sprinkle over a few sesame seeds. Top rice diagonally with chicken, carrot, avocado, onion and coriander. Bring lower right corner of seaweed up over filing and roll to enclose and form a cone. Dab a little water on edge of seaweed to help secure. Place seam-side down on a plate. Repeat with remaining seaweed and filling to make 12 rolls. Serve with soy sauce, pickled ginger and wasabi.


You could use teriyaki sauce or honey and soy marinade instead of plum sauce. Rice vinegar, seaweed sheets, pickled ginger and wasabi are all available in the asian section of supermarkets.