Sushi Wonton Cones

Sushi Wonton Cones:

When it comes to party appetisers, presentation is everything & these Sushi Wonton Cones are no exception.

A beautifully arranged dish sets the tone, creating a sense of excitement and anticipation before the first bite is even taken.

And while there are countless ways to showcase classic sushi flavours, here’s one that’s bound to turn heads and spark conversation: the flavours of sushi, tucked into a crispy wonton cone.

For seafood and sushi lovers, these canapes bites bring a whole new experience.

This combination keeps it familiar yet adds a playful twist, transforming sushi into an appetiser that’s ideal for party mingling.

The Magic of Sushi Wonton Cones

The wonton cone does more than just hold these ingredients together—it elevates them.

That crisp shell contrasts beautifully with the soft textures of the sushi rice and avocado, enhancing the flavours and making each bite more interesting.

Plus, the individual cone shape keeps things tidy and easy to eat, so guests can grab one, enjoy it, and keep socialising without needing chopsticks or plates.

These appetisers are ideal for any gathering where you want your guests to feel at ease. 

For the sushi rice, go for a light, vinegary seasoning to bring that classic sushi flavour to life.

Add thin slices or small chunks of avocado to bring a creamy element, balancing out the richness of the tuna.

And speaking of tuna, make sure it’s high-quality, sashimi-grade if possible, and season it lightly with soy sauce, a pinch of wasabi, or a drizzle of sesame oil.

These small touches bring out the natural flavours of each ingredient, letting them shine without overpowering each other.

Why It Works at a Party

Not only are these seafood wonton cones gorgeous to look at, but they’re also practical.

Each cone holds just the right amount of filling, making them easy for guests to enjoy without fuss.

The crispy cone contrasts with the freshness of the fillings, giving a textural variety that traditional sushi might not always provide.

Try adding a sprinkle of black sesame seeds, wakame salad or a few microgreens for a finishing touch.

These little details add a pop of colour and a hint of crunch, enhancing both the look and flavour.

The versatility of this appetiser means you can make them uniquely yours.

A Canvas for Creativity

One of the best parts about these sushi wonton cones is how customisable they are.

There are endless variations to explore depending on your taste and creativity.

Not a fan of tuna? Try salmon or even a vegetarian option with diced tofu, cucumber and carrot.

Want a little extra flavour? Consider a light drizzle of spicy mayo or a dab of sriracha, or a sprinkling of chilli flakes for a touch of heat.

These cones are a blank canvas, letting you tailor them to suit the vibe of your gathering.

So, while there are a million ways to present these ingredients, this take is an easy yet more sophisticated way to bring sushi-inspired flavours to the table.

You’ll have guests raving about these little beauties long after the party’s over.

Sushi Wonton Cones

(Serves 10 Prep 30 Mins)

You Will Need:

Wonton Wrappers

• Wonton wrappers are thin sheets of dough made from flour, water, and sometimes egg, used in Asian cuisine. They are versatile and can be fried, steamed, or baked. For this recipe, they will be fried to create crispy cones. I buy them from the Asian supermarket- that being said most standard supermarkets stock them now. They come in packs of 10 so I freeze them in bags of 10.

Black Sesame Seeds

• Small, nutty seeds with a distinct, slightly smoky flavour. They provide crunch, a mild bitterness, and a striking contrast in colour for garnish. If you sprinkle some on your fried wonton cones when they are still hot and also garnish with them they add to the dish.

Coconut Oil

• A plant-based oil that’s excellent for frying due to its high smoke point and subtle, slightly sweet flavour. You don’t have to use coconut oil, it is my pick and I love the flavour.

Sushi Rice

• Sushi rice is a short-grain Japanese rice known for its sticky texture, ideal for sushi and other Asian dishes. It should be rinsed well before cooking to remove excess starch.

Salt

• A pantry staple used to enhance the overall flavour of the dish. Fine sea salt is ideal for blending with other ingredients and seasoning the avocado and rice.

Sugar

• A small amount of granulated sugar balances the saltiness and acidity in the sushi rice seasoning.

Rice Vinegar

• Rice vinegar is a mild vinegar made from fermented rice, it adds a subtle tang and sweetness to sushi rice. Look for seasoned or unseasoned rice vinegar depending on your preference.

Avocado

• A creamy fruit with a buttery texture and mild flavour, often used in sushi for its richness and balance. You want the avocado to be ripe but firm. I use hass avocados.

Tuna Steak

• A small, fresh tuna steak, typically sushi-grade for raw consumption. Its mild, meaty flavour pairs well with the creamy and spicy elements of the dish. It has quite a different pink colouring to salmon & it is leaner.

Kewpie Mayonnaise

• A Japanese mayonnaise made with egg yolks and rice vinegar, giving it a richer and slightly sweeter flavour than regular mayonnaise.

Tomato Sauce

• A smooth, cooked sauce made from tomatoes, adding a hint of sweetness and umami to the tuna mixture.

Sriracha

• A popular hot sauce made from chilli peppers, vinegar, garlic, sugar, and salt. It provides heat and a touch of sweetness. Just be careful not to add too much. You don’t want to lose the flavour of the tuna by overpowering it.

Lime Zest

• The finely grated outer skin of a fresh lime, used to add a bright citrus aroma and a zesty tang to the dish. I think it adds a freshness & reminds me of summer.

Sushi Seasoning

• A blend of sesame seeds (white and black), nori flakes, and sometimes dried fish flakes, salt, and sugar. It’s often used as a topping for rice and sushi. I buy Pandaroo Bonito Furikake as pictured below.

Instructions:

1. Prepare the Wonton Cones
   • Wrap a wonton wrapper around a stainless steel cream horn mould & press the seam together. Repeat with the remaining wrappers.
2. Heat the Oil
   • Pour coconut oil into a deep pan or pot, ensuring there’s enough oil to submerge the cones halfway. Heat the oil over medium heat until it reaches around 350°F (175°C), or until a small piece of wonton wrapper sizzles immediately when placed in the oil.
3. Fry the Wonton Cones
   • Fry the cones in batches to avoid overcrowding the pan. Place each cone in the oil with the open side facing down to ensure it cooks evenly & the edges stay together.
   • Turn the cones occasionally using tongs, frying until they are golden all over. This should take about 2–3 minutes per batch.
   • Once fried, carefully remove the cones from the oil and place them on a plate lined with paper towels to drain any excess oil.
4. Season the Cones
   • While the cones are still warm, sprinkle them generously with black sesame seeds. The heat will help the seeds adhere, adding a nutty crunch and visual appeal. Set the cones aside to cool completely before filling.
5. Cook the Sushi Rice
   • Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice according to the packet instructions, either on the stovetop or in a rice cooker.
   • Once cooked, spread the rice in a shallow dish to cool slightly.
6. Season the Rice
   • In a small bowl, combine the sea salt, sugar, and rice vinegar, stirring until dissolved. Drizzle the mixture evenly over the warm rice, then gently fold it in using a wooden spatula. Allow the rice to cool to room temperature.
7. Prepare the Avocado
   • Finely dice the avocado and sprinkle with a pinch of sea salt to enhance its flavour. Set aside in a small bowl, covered, to prevent browning.
8. Make the Tuna Filling
   • Dice the tuna into small, bite-sized pieces and place them in a clean mixing bowl. Add the Kewpie mayonnaise, tomato sauce, and Sriracha, stirring until the tuna is well coated. Adjust the Sriracha to taste, depending on your preferred spice level.
9. Assemble the Cones
   • Take one cooled wonton cone and add a couple of teaspoons of seasoned sushi rice to the bottom. Use the back of a small spoon to gently press the rice into the cone.
   • Add a layer of diced avocado on top of the rice, followed by a spoonful of the tuna mixture. Ensure the cone is filled to the top, with each layer clearly defined.
10. Garnish

Serve & Enjoy!

Helpful Hints

• Try sprinkling the wonton cones with black sesame seeds after they are fried to get them to stick. The colour is also a nice contrast with the cone. Mine could have used a few more.

• Other options for garnishes include, black sesame seeds on top, wakame, chilli flakes, sliced chilli, coriander, caviar or dried seaweed (nori).

• You could use a variety of seafood for this recipe including, prawns, scallops, salmon, barramundi or even crab.

• These sushi cones should be assembled when ready to serve as they are best eaten fresh.

Sushi Wonton Cones

Recipe

(Serves 10 Prep 30 Mins)

Ingredients

• 10 Wonton wrappers
• 2 tsp Black Sesame Seeds
• Coconut oil
• ½ cup cooked sushi rice
• 1/2 tsp Sea Salt
• 1 tsp Sugar
• 2 tsp Rice vinegar
• ½ Avocado diced
• Sea Salt
• 1 Small Tuna Steak
• 1 Tbsp Kewpie Mayonnaise
• 1 tsp Tomato Sauce
• 1 tsp Sriracha
• Lime Zest (Garnish)
• Sushi seasoning (Garnish)

Method

1. Wrap a wonton wrapper around a stainless steel cream horn mould. Repeat with the remaining wrappers.
2. Heat the coconut oil in a pan.
3. Fry the cones in batches, starting with the open side facing down, until golden brown all over.
4. Remove the cones from the pan and place them on a plate lined with paper towels to drain. Sprinkle black sesame seeds over each cone while still warm.
5. Cook the sushi rice according to the packet instructions. Once cooked, spread the rice in a shallow dish to cool.
6. In a small bowl, mix salt, sugar, and rice vinegar. Pour the mixture over the rice and stir to combine.
7. Finely dice the avocado, sprinkle with salt and set aside.
8. Dice the tuna and place it in a bowl. Add mayonnaise, tomato sauce, and Sriracha, mixing well to combine.
9. Fill each cone with a couple of teaspoons of sushi rice, then top with diced avocado and the tuna mixture.
10. Repeat with the remaining cones. 
11. Garnish with sushi seasoning and lime zest.

Serve & Enjoy!

Wine Pairing Suggestions

Dry Riesling

A dry Riesling is a fantastic choice for this dish. Its bright acidity cuts through the richness of the avocado and mayonnaise, while its subtle fruitiness complements the sweet and tangy notes from the rice vinegar and even the tomato sauce.

Sauvignon Blanc

Sauvignon Blanc’s herbal and citrusy notes make it an ideal pairing. Its crisp acidity enhances the freshness of the lime zest and balances the creamy texture of the filling. Look for a New Zealand Sauvignon Blanc for a zesty, tropical flair.

Sparkling Wine (Brut)

A dry sparkling wine, like a Brut Champagne or Prosecco, pairs beautifully with fried wonton wrappers and the delicate flavour of the tuna. The bubbles cleanse the palate between bites, making each one as delightful as the last.

Rosé

A dry rosé offers versatility, pairing seamlessly with the sweet, salty, and spicy elements of this appetiser. Its light body and red fruit notes harmonise with the tomato sauce and balance the heat from the Sriracha.

Pinot Noir

If you prefer red wine, go for a light-bodied Pinot Noir. Its earthy undertones and soft tannins won’t overpower the delicate flavours, and its hint of red berry fruit complements the tuna and avocado.

Pro Tip:

Chill your wine slightly (yes, even the Pinot Noir) to enhance its refreshing qualities and make it a perfect companion for this light yet flavourful dish.