Name: Sushi Wonton Cones: Crunchy Bites You’ll Love to Create
Prep time: 25 min
Cook time: 10 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 12 wonton wrappers; 1 cup sushi rice (uncooked); 2 tbsp rice vinegar; 1 tbsp sugar; 1 tsp salt; 8 oz sushi-grade tuna or salmon; 2 tbsp mayonnaise; 1 tsp sesame oil; 1 tbsp soy sauce or sriracha; 1 avocado, diced; 1 cucumber, sliced; Sesame seeds and scallions, for garnish

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I love recipes that are crunchy, fresh, and fun to assemble — these Sushi Wonton Cones: Crunchy Bites You’ll Love to Create hit all three. They pair crisp baked wonton shells with seasoned sushi rice and fresh fish or veg fillings for a handheld burst of flavor. I’ve tested these several times for parties and weeknight snacks and adjusted the bake time and rice seasoning for the best texture.

Why Make This Recipe

Crunchy plus creamy: the contrast between the crisp cone and the soft sushi rice/filling is irresistible.
Quick party hit: bites come together fast and look elegant on a platter.
Flexible and seasonal: swap proteins or vegetables to use what’s fresh.
Good balance of nutrition: lean protein, veggies, and controlled portions make these reasonable treats.
Personal insight: I love making them because guests get to customize each cone — it turns a recipe into an interactive experience.
(If you like sweet handhelds for after-dinner, try pairing with a simple treat like Churro Saltine Toffee Bites.)

Recipe Overview

Prep time: 25 minutes (plus 30 minutes cooling for baked cones)
Cook time: 8–10 minutes (baking cones) + optional searing 1–2 minutes
Total time: about 1 hour (including rice cooling)
Servings: makes ~12 cones (serves 4–6 as an appetizer)
Difficulty: Easy–Medium
Method: Bake or fry wonton wrappers into cones, make seasoned sushi rice, prepare fillings (raw or seared fish, avocado, cucumber), then assemble just before serving.

My Experience Making This Recipe

I tested both baked and fried cones and found baking at 375°F gives reliable, even browning without excess oil. My key discovery was to cool cones upside down on a rack so they stay hollow and crisp while the rice reaches room temperature.

How to Make Sushi Wonton Cones: Crunchy Bites You’ll Love to Create

Start by shaping wonton wrappers over a cone mold or in a muffin tin and brush lightly with neutral oil; bake at 375°F (190°C) for 8–10 minutes until golden. Cook 1 cup sushi rice (uncooked) per package directions, then season with 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt while the rice is warm. Dice 8 oz sushi-grade tuna or salmon, toss with 2 tbsp mayonnaise, 1 tsp sesame oil, and 1 tbsp soy sauce or 1 tbsp sriracha for a spicy version. Fill cones with 1–2 tbsp rice, top with the fish mixture, avocado, and cucumber, then garnish with sesame seeds and scallions.

Expert Tips for Success

Use a light oil brush: brushing each wonton wrapper with 1/2 tsp neutral oil (vegetable or canola) gives even color and crispness without greasiness.
Cool rice to warm, not hot: hot rice will steam the cone and soften it; let it cool to warm (about 15–20 minutes) before filling.
Buy sushi-grade fish and keep it cold: buy the fish on the day you make the cones and keep it on ice or at the back of the fridge until assembly.
Use a cone mold or muffin tin: cone molds give perfect shapes; if you don’t have one, form wrappers into a mini muffin tin and press to form cups.
Dry fillings lightly: pat diced fish and sliced vegetables with paper towels so excess moisture doesn’t sog the cones.

How to Serve Sushi Wonton Cones: Crunchy Bites You’ll Love to Create

Serve as an appetizer on a long platter with soy sauce, pickled ginger, and wasabi on the side for dipping.
Offer a make-your-own station with bowls of fillings (spicy tuna, avocado, cucumber, pickled radish) so guests assemble their preferred cones.
Plate on a bed of shredded daikon or lettuce to keep cones upright and pretty.
These work well for cocktail parties, game nights, or a casual sushi night at home.

Storage and Reheating Guide

Store components separately for best quality: baked wonton cones in an airtight container at room temperature for up to 3 days (avoid refrigeration to keep crispness). Sushi rice can be refrigerated in an airtight container for up to 3 days; cool to room temperature before sealing. Raw fish-based filling should be used the same day; cooked fillings (seared tuna, cooked shrimp) will keep 1–2 days in the fridge. To re-crisp stored cones or those frozen up to 1 month, preheat oven to 350°F (175°C) and bake for 5–7 minutes until crisp — do not microwave or you’ll lose texture. Always assemble just before serving.

Recipe Variations

Gluten-free: use gluten-free wonton wrappers or make little cones from nori sheets and press rice into them.
Dairy-free / vegan: swap mayo for vegan mayo or mashed avocado; use marinated firm tofu or sautéed mushrooms instead of fish.
Cooked-protein option: sear tuna or salmon for 30–60 seconds per side for a medium-rare edge, or use cooked shrimp or crab to reduce raw-fish concerns.
Flavor twist: add a drizzle of yuzu kosho mayo or a sprinkle of furikake to bring an umami lift.

Nutritional Highlights

Protein-rich: each cone with fish provides lean protein and, with salmon or tuna, beneficial omega-3 fatty acids.
Vegetable boost: add cucumber, radish, and avocado for fiber, vitamins, and healthy fats.
Allergen information: contains fish (tuna/salmon), soy (soy sauce, mayo may contain), and gluten unless you use gluten-free wrappers. Adjust accordingly for guests with allergies.
Portion guidance: plan 2–3 cones per adult as an appetizer or 4–6 per adult for a light meal.

Troubleshooting Common Issues

Soggy cones: ensure baked shells are fully cool before filling and pat all filling ingredients dry. Re-crisp in a 350°F oven for 5 minutes if needed.
Wonton wrappers tearing while forming: let wrappers sit at room temperature for a few minutes if too stiff, and press gently without stretching; seal edges with a touch of water.
Rice sticking or clumping: rinse sushi rice until water runs clear before cooking, and fold in the vinegar seasoning gently with a wooden spatula to separate grains.

Frequently Asked Questions

Q: Can I use raw fish safely in these cones?
A: Yes, if you purchase sushi-grade fish from a trusted fishmonger and keep it chilled until assembly. Use the fish the same day and avoid leaving the assembled cones out at room temperature for more than 1 hour.

Q: Can I make the cones ahead of time?
A: You can bake the cones up to 3 days ahead and store them airtight at room temperature. Prepare rice and fillings separately and assemble right before serving to keep cones crisp.

Q: What’s the best oil and temperature for frying wonton cones if I prefer frying?
A: Use a neutral oil with a high smoke point (peanut or canola) and maintain 350–365°F (175–185°C). Fry 1–2 minutes until golden, drain on a rack, and cool upside down to keep shape.

Q: How do I keep cones upright for filling and display?
A: Use a cone rack, rest them in a muffin tin, or nestle cones in a bed of coarse salt, rice, or shredded lettuce to keep them steady while you fill and serve.

Conclusion

For more inspiration and similar handheld sushi ideas, check out this recipe for Tuna Tartare in Crispy Wonton Cups. If you want a tostada-style take, try these Salmon Wonton Tostadas. To explore a wide range of home sushi options, browse Top 35+ Different Sushi Recipes To Make At Home. For another salmon-focused wonton cup variation, see Salmon Wonton Cups. If you like your cones with heat, these Spicy Tuna Wonton Cups are a great reference for a fiery twist.

Sushi Wonton Cones: Crunchy Bites You’ll Love to Create