Easy and healthy sushi hand rolls made with soy wrappers filled with fresh cucumber, creamy avocado, spicy mayo, beautiful watermelon radishes, microgreens and sticky jasmine rice served with a side of ponzu sauce.

This is a great option for a quick and easy appetizer, light snack or lunch and can be fun to make together as a family or couple. While the rice is cooking it’s the perfect time to get all the ingredients ready and make the sauce. That way once the rice is ready all you need to do is assemble the cones.

We ordered the soy wrappers online on Amazon and we’re very pleased with how they came. The one’s we used are these ones. You might be able to find ones at a local Asian grocer and I have seen them online at Walmart in the U.S. only. We will definitely be buying them again! Another option that we’ve seen are sheets of nori cut in half to the same size as these wrappers. There are also some youtube videos out there if you need to watch one quickly.

The wrappers are quite delicate so be gently when using them. I’d say this is much easier than it looks to do. After rolling the first one you’ll easily get them hang of it. Our big tip would be that they aren’t meant to be tightly rolled rather a little loose. When you’ve completely rolled them into a cone and need to press shut the last corner don’t try and pull just press it shut with some water. The ends are a little open as well as this is the style so once you drizzle some ponzu over the cone a little might come out the bottom! Just don’t eat them over your clothes without protection underneath. 🙂

If you’d like non vegetarian options, you can absolutely incorporate tuna and salmon. be sure to get the sushi grade kind. If you can’t find watermelon radishes as they aren’t available everywhere and all year round swap it out for other veggies like carrots, or purple cabbage would work. Think colourful and a cross between a california roll except without the crab.

In terms of making these in advance for a small gathering or something of similar nature I think it would be a fantastic idea. It is definitely thinking more outside the box instead of serving traditional appetizers like dips and canapés. Since they are eaten cold and can be transported pretty easily I would said don’t make them too much in advance maybe 20 minutes as to avoid the avocado browning. Depending on the crowd the recipe can easily be scaled up and be sure to have the right amount of wrappers.

Print Recipe

cucumber avocado sushi cones

cucumber, avocado hand rolls with jasmine rice and spicy mayo served with a sesame ponzu sauce.

Prep Time5 minutes mins

Cook Time15 minutes mins

Additional Time5 minutes mins

Total Time25 minutes mins

Course: Appetizers

Servings: 10

Ingredients

• 1 pkg soy wrappers comes with 10
• 1 cup jasmine rice cooked according to package
• 2 TBS rice vinegar
• 1 avocado sliced
• 1/2 cucumber julienne
• 1 watermelon radish thinly sliced
• handful of microgreens or pea shoots
• 1/4 cup sriracha mayo mayo + sriracha
• garnish with sesame seeds
• for the ponzu sauce
• 1/3 cup soy sauce
• 1 tsp sesame oil
• 1 tsp ginger freshly grated
• 1/2 tsp rice vinegar
• 1 TBS green onions thinly sliced
• 1 tsp sesame seeds

Instructions

• Cook rice according to package, let cool and set aside. Once cool stir in the rice vinegar.
• Make the ponzu sauce: combine all of the ingredients and stir. Set aside
• To assemble the sushi cones: Lay out the sheets of soy wrappers flat, spread 1 1/2 TBS of the rice on the left side of the wrapper make sure to evenly spread not leaving any gaps. Next spoon 1 tsp of the sriracha mayo in a diagonal from the top left corner to the bottom right corner over the rice, follow with a few slices of cucumber, avocado, radish, and greens. Make sure all the filling is on a diagonal. Next bring the bottom left corner of the wrapper up and across the filling to the top right corner where the rice stops. Finish by rolling the cone gently until the remainder of the wrapper comes across and resembles a cone. Use water to seal the end of the wrapper by lightly dabbing a bit of water with your finger and pressing the wrapper around the cone. Repeat until all of the cones are done.
• Serve immediately with the side of ponzu, sprinkle with more microgreens and sesame seeds if desired.