For the rice:
1 cup sushi rice
5 tablespoons rice wine vinegar
1 teaspoon sugar
Salt to taste
Roasted nori sheets
Sushi-grade tuna, cubed
1 1/2 tablespoon Sriracha
1 1/2 tablespoon mayo
Cucumber, seeded and cut into strips
Black sesame seeds
Sushi-grade salmon, sliced into strips
Avocado, thinly sliced
Cucumber, seeded cut into strips
Black and white sesame seeds
Cook sushi rice according to package instructions. In a small bowl, combine vinegar, sugar, and salt. Once the rice has slightly cooled, gradually pour and fold the mixture into the rice.
Prepare all the fillings. For the tuna: in a medium bowl, combine Sriracha and mayo. Add cubed tuna into the mixture and gently toss, until fully coated. Set aside. For the salmon: in a bowl, toss salmon strips in a little soy sauce and sesame oil. Set aside. Heat a nonstick skillet with a drizzle of oil, and cook salmon skin on both sides until crispy. Set aside.
For the tuna: spread a thin layer of sushi rice on the left half of the nori rectangle. Place scallion strips on top diagonally, from the bottom right corner up to the top left corner. Then place spicy tuna, cucumber, and sesame seeds. Roll up the nori to close. You may dampen the edge to seal.
Repeat the process for the rest of the cones, using the other filling variations.
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