Crisp nori cones with sushi rice, tangy seaweed salad, cucumber, and a hint of spicy mayo for a fresh, handheld treat.
# Components:
→ Sushi Rice
01 - 1 cup sushi rice
02 - 1.25 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 0.5 teaspoon salt
→ Fillings
06 - 1.5 cups prepared seaweed salad (wakame salad)
07 - 1 small cucumber, julienned
08 - 1 avocado, sliced (optional)
09 - 6 sheets nori (roasted seaweed), cut in half
→ Spicy Mayo
10 - 3 tablespoons mayonnaise (or vegan mayonnaise)
11 - 1 tablespoon Sriracha or chili sauce
12 - 1 teaspoon lime juice
→ Garnish
13 - 1 tablespoon toasted sesame seeds (optional)
14 - Soy sauce, for serving
15 - Pickled ginger, for serving
# Preparation Steps:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer over low heat for 15 minutes. Remove from heat and let stand for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold seasoning mixture into cooked rice and allow to cool to room temperature.
03 - In a small bowl, combine mayonnaise, Sriracha, and lime juice. Mix thoroughly and adjust chili intensity to taste preference.
04 - Lay one half-sheet of nori shiny side down on a flat surface. Using wet hands, spread a thin layer of seasoned sushi rice diagonally over half the nori, leaving the top third bare.
05 - Place small amounts of seaweed salad, julienned cucumber, and sliced avocado diagonally over the rice. Drizzle lightly with spicy mayo and sprinkle with toasted sesame seeds if desired.
06 - Fold the nori over the fillings to create a cone shape. Seal the overlapping edge with a small amount of water if necessary.
07 - Repeat assembly process with remaining nori sheets and fillings until all hand rolls are formed.
08 - Arrange completed hand rolls on a serving plate and serve immediately with soy sauce and pickled ginger on the side to maintain crispy nori texture.
