Sushi Wonton Cones Shrimp (Printable View)
Crispy wonton cones packed with sushi rice, shrimp, creamy mayo, avocado, and cucumber, served with soy sauce.
# Ingredient List:
→ Sushi Rice
01 -
1 cup sushi rice
02 -
1 1/4 cups water
03 -
2 tablespoons rice vinegar
04 -
1 tablespoon granulated sugar
05 -
1/2 teaspoon salt
→ Wonton Cones
06 -
12 wonton wrappers
07 -
Nonstick cooking spray
→ Shrimp Filling
08 -
1/2 pound cooked shrimp, chopped
09 -
1/4 cup mayonnaise
10 -
1 tablespoon sriracha, optional
→ Vegetables and Garnish
11 -
1 avocado, sliced
12 -
1 cucumber, julienned
13 -
Sesame seeds, for garnish
14 -
Chopped green onions, for garnish
15 -
Soy sauce, for serving
# Preparation Steps:
01 -
Rinse sushi rice under cold water until the water runs clear. Combine sushi rice and water in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 18 to 20 minutes until rice is tender and water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
02 -
In a small bowl, stir together rice vinegar, granulated sugar, and salt until dissolved. Gently fold the vinegar mixture into the cooked rice, then allow rice to cool to room temperature.
03 -
Preheat oven to 375°F. Lightly coat a muffin tin with nonstick cooking spray. Press each wonton wrapper gently into a muffin cup, shaping it into a cone. Bake for 8 to 10 minutes until golden and crisp. Remove cones and allow to cool completely.
04 -
In a medium bowl, combine chopped shrimp, mayonnaise, and sriracha (if using). Stir until shrimp is evenly coated.
05 -
Fill each cooled wonton cone with a spoonful of seasoned sushi rice, followed by a portion of the shrimp mixture. Add avocado slices and cucumber strips.
06 -
Sprinkle cones with sesame seeds and chopped green onions. Serve immediately with soy sauce on the side for dipping.
# Supplementary Details:
01 -
For maximum crispness, fill the wonton cones just before serving to prevent sogginess.