Sushi Cones

Name: Sushi Cones
Yield: 12
Ingredients: Rice; 2 cups of water; 1 cup of Japanese rice cateto; 1 tablespoon of sugar; 1 tablespoon of rice vinegar; 1/2 teaspoon of sesame oil; 6 nori sheets for sushi cut in half; 1 pinch of salt; Filling; 3 units of kanikama; 1 small Japanese cucumber cut into strips

1
Rice
2
2 cups of water
3
1 cup of Japanese rice cateto
4
1 tablespoon of sugar
5
1 tablespoon of rice vinegar
6
1/2 teaspoon of sesame oil
7
6 nori sheets for sushi cut in half
8
1 pinch of salt
9
Filling
10
3 units of kanikama
11
1 small Japanese cucumber cut into strips
12

Ingredients

1
Rice
2
2 cups of water
3
1 cup of Japanese rice cateto
4
1 tablespoon of sugar
5
1 tablespoon of rice vinegar
6
1/2 teaspoon of sesame oil
7
6 nori sheets for sushi cut in half
8
1 pinch of salt
9
Filling
10
3 units of kanikama
11
1 small Japanese cucumber cut into strips
12

Directions

1
Wash the rice with running water and drain
2
In a small pan, place the rice, add water, and bring to medium heat for 20 minutes or until it becomes soft
3
Cover and let it rest for five minutes
4
On one side, mix in a bowl the vinegar with sugar, salt, and sesame oil
5
Transfer the rice to a shallow and wide refrigerator
6
Spread it with a spoon
7
Top with seasoning and mix carefully
8
Mix again every five minutes or until it cools down
9
Assembly
10
Distribute a layer of rice over an algae sheet, leaving a small border on each side
11
Distribute some kanikama and cucumber strips over the rice
12
Roll up the algae to form a cone
13
Serving suggestion: Serve immediately, and if desired, accompany with shoyu and wasabi (Japanese mustard)
14
To support them, fold the ends of the algae
15