Name: Mini California Sushi Cones Recipe
Total time: 20 min
Yield: 6
Cuisine: Japanese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

If you know anything about the sushi world in around here, youve probably heard of hidekazu tojo. Hes kind of a big dill (food pun) around here, or at least he was before sushi became just as ubiquitous as burgers. 

How to make Mini California Sushi Cones Recipe

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Crawler

Japanese

<p>If you know anything about the sushi world in around here, youve probably heard of hidekazu tojo. Hes kind of a big dill (food pun) around here, or at least he was before sushi became just as ubiquitous as burgers. </p>

Non Vegetarian

Pescatarian

2 sheets nori cooked sushi rice,  recipe below

Shiso leaves

Japanese cucumber,  seeded and julienned

Avocado,  cut sliced

Shredded crab meat

Kewpie mayo,  to taste

Tobiko

Toasted sesame seeds,  to garnish

Wasabi,  soy sauce,  and ginger,  to serve

Short grain japanese rice

Rice vinegar

Cut the nori sheets equally into 3 so you end up with 6 rectangular sheets. Lay the sheets out, shiny side down. Press about 1-2 tablespoons of sushi rice onto the left side of the nori. The rice should be in a rough square shape.

step 1

Place a leaf of shiso down, on the bias/diagonally. Top with a couple of shreds of cucumber, a slice of avocado, a bit of crab, and a squeeze of kewpie mayo.

step 2

Fold up the bottom left hand corner of the nori, pulling it towards the top edge of the nori, forming a cone. Continue until the nori is rolled into a cone shape. Use a grain of rice on the bottom right hand corner to help stick the nori to itself.

step 3

Top with tobiko and toasted sesame seeds. Enjoy with wasabi, soy and ginger!

step 4

Place the sushi rice in a colander, rinse throughly and let drain for 15 minutes. Cook according to the package instructions. I usually cook my rice in a rice cooker, but when im in a kitchen that doesnt have a rice cooker, a pot on the stove works equally well.

step 5

While the rice is cooking, combine the rice vinegar, sugar, and salt in a small sauce pan and warm over medium-low heat until the sugar dissolves.

step 6

When the rice is done cooking, transfer to a very large bowl. Sprinkle on half of the vinegar mixture and use a rice paddle or spatula to mix the vinegar into the rice while using a slicing motion. Fan the rice while mixing to dry it out slightly it helps if you have a friend to fan while you mix. Taste and adjust the seasoning, adding more if needed. Cover with a damp towel until ready to use.

step 7

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