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