Sushi Wonton Cones: A Fun, Flavor-Packed Twist on Sushi

Sushi Wonton Cones are a fun and interactive appetizer, customizable with various fresh ingredients, making them perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Cooling Time 10

Total Time 50

Servings: 4 cones

Course: Appetizers

Cuisine: Japanese

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Wonton Shells

1 package Wonton wrappers Can substitute with spring roll wrappers
2 tablespoons Coconut oil (for frying) Vegetable oil can be used as a substitute

For the Sushi Rice Filling

1 cup Sushi rice (short-grain, sticky) Quinoa or cauliflower rice for lower-carb alternative
2 tablespoons Rice vinegar Apple cider vinegar can be used as a substitute
1 tablespoon Sugar Optional for savory profile
1 teaspoon Salt Sea or kosher salt recommended

For the Cone Filling

1 medium Avocado Hummus can be used for a vegan option
8 ounces Tuna steak (sushi-grade) Can replace with shrimp or salmon
2 tablespoons Kewpie mayonnaise Regular mayonnaise can be used
1 tablespoon Tomato ketchup or sauce Optional; spicy sauce can elevate heat
1 teaspoon Sriracha (optional) Omit for milder taste
1 teaspoon Lime zest Lemon zest is a good alternative

For the Garnish

1 tablespoon Furikake or black sesame seeds Chopped scallions can be a substitute

Equipment

Deep skillet
Cream horn or cone molds
mixing bowls
Tongs

Method

Step-by-Step Instructions

Prepare Wonton Cones: Preheat your oven to 200 °C (400 °F). Grease molds with oil and wrap wonton wrappers around molds, pinching to seal.
Fry Cones: Heat coconut oil to 175 °C (350 °F). Fry wrapped wonton cones for 2–3 minutes until golden brown. Drain on paper towels.
Season Sushi Rice: Prepare sushi rice according to package instructions. Mix warm rice with rice vinegar, sugar, and salt. Cool to room temperature.
Prepare Tuna Mixture: Dice sushi-grade tuna and mix with Kewpie mayonnaise, tomato sauce, sriracha, and lime zest. Adjust seasoning as needed.
Assemble Cones: Insert sushi rice into each cone, add avocado slices, and top with tuna mixture.
Garnish & Serve: Sprinkle cones with furikake or black sesame seeds and serve upright.

Nutrition

Serving: 1coneCalories: 250kcalCarbohydrates: 27gProtein: 10gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 4 hours. Refrigerate for up to 2 days, and freeze unfilled cones for up to 2 months.

Tried this recipe?

Let us know how it was!