Nori cones filled with sushi rice, seaweed salad, cucumber, and a spicy mayo drizzle for a fresh bite.
# What You'll Need:
→ 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 (vegan mayo for dairy-free option)
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
# How To Make It:
01 - Rinse the sushi rice under cold water until the 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 this seasoning into the cooked rice and allow to cool to room temperature.
03 - In a small bowl, combine mayonnaise, Sriracha, and lime juice. Adjust chili to taste.
04 - Lay one half-sheet of nori shiny side down on a flat surface. With wet hands, spread a thin layer of sushi rice diagonally over half the nori, leaving the top third bare.
05 - Place a small amount of seaweed salad, cucumber, and avocado (if using) diagonally over the rice. Drizzle with spicy mayo and sprinkle with sesame seeds.
06 - Fold the nori over the fillings to form a cone shape. Seal the edge with a little water if needed.
07 - Repeat the filling and rolling process with remaining ingredients.
08 - Serve immediately with soy sauce and pickled ginger.
