Sushi Wonton Cones Shrimp

There is something extra special about these Sushi Wonton Cones They are everything you love about sushi—cool creamy avocado vibrant cucumber tender shrimp and seasoned rice—tucked into a shatteringly crisp cone you can hold in one hand I love how they blend playful snacking with an elegant Japanese touch They show up at my parties every summer and disappear faster than anything else on the table

When I first made these cones as a twist for a backyard dinner it was a total game changer My friends insisted I bring them every time since

Ingredients

• Sushi rice: gives classic sticky texture and helps the filling stay in place Choose short or medium grain for best results
• Water: for cooking the rice use filtered if possible for a cleaner taste
• Rice vinegar: lightly seasons the rice and adds signature brightness Look for varieties labeled for sushi
• Sugar: balances the vinegar for that subtle classic flavor
• Salt: heightens all the flavors a fine sea salt blends in best
• Wonton wrappers: crisp up beautifully in the oven grab extras as some may tear
• Avocado: adds richness make sure it yields just a bit when gently pressed
• Cucumber: brings cool crunch opt for an English cucumber for fewer seeds
• Cooked shrimp: the star protein go for fresh or well thawed frozen pieces
• Mayonnaise: brings creaminess use a good quality or Japanese style for smoothness
• Sriracha: optional for a hit of spicy warmth if you like heat
• Soy sauce: a salty dipper choose naturally brewed for extra depth
• Sesame seeds: nutty toasty finishing touch lightly toast them for even more aroma
• Chopped green onions: scatter over for fresh bite pick the brightest stalks

Instructions

Rinse the Rice:

You want each grain to shine Rinse the sushi rice under cold water swirling it gently until the water is clear This step removes excess starch and helps prevent gummy rice

Cook the Rice:

Combine rice and water in a saucepan Bring to a boil over medium heat then immediately lower the heat to a gentle simmer Cover and let it gently bubble for about 18 to 20 minutes until the grains are fluffy and the water is absorbed Remove from heat Leave it covered for 10 more minutes so the steam finishes the cooking

Season the Rice:

While the rice is sitting whisk together rice vinegar sugar and salt until everything dissolves Pour this over the rice and gently fold with a broad spatula Turn and fan the rice as you mix to cool it to room temperature and make it glossy

Bake the Wonton Cones:

Heat your oven to 375 F and spritz a muffin tin with spray Carefully press each wonton wrapper into a muffin cup with your fingers pinching softly to form a cone Bake for 8 to 10 minutes until golden and crisp Let them cool before handling

Mix the Shrimp Filling:

In a bowl combine chopped shrimp with mayonnaise and add sriracha if you like a little kick Stir until well coated The mixture should be creamy but chunky

Assemble the Cones:

Start with a spoonful of cooled sushi rice pressed gently to fit Add the shrimp filling Then slide in a slice or two of avocado and a few sticks of cucumber

Finish and Garnish:

Scatter over sesame seeds and green onions These garnishes add pop and aroma Provide a plate of soy sauce for dipping and pass around at once

The avocado is always the favorite in my house It brings such a creamy finish that balances the crisp cone perfectly Once my niece tried these she requested them for every birthday after

Storage Tips

If you are prepping ahead make all components but do not assemble until just before serving Store the cooled rice with a moist paper towel in a covered container to keep it from drying Wonton cones keep crispy if stored in a paper towel lined container at room temperature up to one day Shrimp filling should always be refrigerated Assemble right before serving for best texture

Ingredient Substitutions

Use smoked salmon or even cooked crab if shrimp is not your style For vegetarian try marinated tofu cubes in place of seafood Any spicy mayo will work and you can switch in thin bell pepper strips or carrots for crunch

Serving Suggestions

These cones shine on a large platter among other small bites like edamame pickled ginger or tempura veggies For a dinner party line them up with extra dipping sauces For a breezy lunch pack the fillings separately and pile into cones just before eating

Cultural Context

Inspired by Japanese temaki sushi these cones take the familiar flavors and deliver them with a crisp and playful twist Wonton wrappers are borrowed from Chinese cuisine so this mashup always sparks a conversation around the table

Seasonal Adaptations

Switch to fresh crab and sweet peas in the spring Try mango and spicy tuna in summer for brightness Use roasted squash and miso dressing in autumn

Success Stories

A neighbor once brought a double batch to our block party and every cone was gone in fifteen minutes I get texts each time someone needs the recipe for another event

Freezer Meal Conversion

While the cones themselves lose their crispness in the freezer the shrimp filling and cooked rice can be frozen up to a month Just thaw and make fresh cones for assembling later

The crisp and creamy bite of these cones is all you need for a party hit Assemble just before serving and watch them vanish

Common Recipe Questions

→ How do I keep the wonton cones crispy?

Bake the wonton wrappers until golden and let them cool completely before filling. Serve just before eating to preserve crispness.

→ Can I use other proteins instead of shrimp?

Yes, cooked crab, smoked salmon, or even tofu make delicious alternatives to shrimp in these cones.

→ What can I use if I don't have a muffin tin?

Shape wonton wrappers over small foil cones or ovenproof cups for similar results if a muffin tin isn’t available.

→ Is it possible to make these ahead of time?

You can bake the cones and prep the fillings ahead, then assemble just before serving for best texture.

→ How spicy are these cones?

The level of spice depends on the sriracha. Adjust or omit it in the shrimp mixture to suit your taste.

→ What garnishes work best?

Sesame seeds and chopped green onions add a classic touch and enhance the flavor of the cones.