Crispy, creamy, and full of fresh flavor — these Sushi Wonton Cones take everything you love about sushi and wrap it in a golden, crunchy shell. Each cone is filled with sushi rice, shrimp, avocado, and cucumber, then drizzled with a spicy mayo for a fun, hand-held appetizer that’s as pretty as it is delicious. They’re perfect for parties, date nights, or anytime you want to impress without the sushi rolling mat.
Table of Contents
Why You’ll Love This Sushi Wonton Cones
These cones bring together the best of sushi and finger food.
- Light, fresh, and flavorful
- Great for parties and appetizers
- Easy to assemble with simple ingredients
- No raw fish required
- Customizable fillings
- Crispy, creamy, and refreshing all in one bite
When I first made these for a friend’s birthday, everyone thought I’d catered them. The crispy wonton shell and spicy shrimp filling looked straight off a restaurant menu — and the best part was how fun they were to eat.
Ingredients You’ll Need
Every ingredient adds freshness, crunch, or creamy richness to these cones.
Main Ingredients
- 1 cup sushi rice – sticky base for the fillings
- 1¼ cups water – for cooking the rice perfectly
- 2 tbsp rice vinegar – adds that signature sushi tang
- 1 tbsp sugar – balances the vinegar
- ½ tsp salt – enhances flavor
- 12 wonton wrappers – crisp, golden cones for holding fillings
- 1 avocado, sliced – creamy contrast to the shrimp
- 1 cucumber, julienned – cool crunch
- ½ lb cooked shrimp, chopped – protein-packed and flavorful
- ¼ cup mayonnaise – base for the spicy sauce
- 1 tbsp sriracha (optional) – adds heat and depth
- Soy sauce, for serving – traditional dipping flavor
- Sesame seeds, for garnish – toasty nuttiness
- Chopped green onions, for garnish – bright color and freshness
Optional Add-Ons or Substitutes
- Substitute shrimp with crab, smoked salmon, or tofu
- Use Baked Sausage and Cheese Mini Wontons as a crunchy side appetizer
- Add pickled ginger or wasabi for an authentic sushi touch
- Swap mayo for Greek yogurt for a lighter sauce
- Try mango slices for a sweet contrast
- Replace sriracha with sweet chili sauce for mild flavor
Step-by-Step Instructions
These cones are surprisingly easy to assemble once you have all your ingredients ready.
- Cook the sushi rice:
Rinse rice under cold water until clear. Combine rice and water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let rest 10 minutes. - Season the rice:
In a small bowl, combine rice vinegar, sugar, and salt until dissolved. Gently fold into warm rice. Set aside to cool. - Make the wonton cones:
Preheat oven to 375°F (190°C). Brush wonton wrappers lightly with oil.
Drape each wrapper around a metal cone mold or rolled piece of foil to form a cone shape.
Bake 6–8 minutes or until golden and crisp. Let cool completely before filling. - Prepare the spicy mayo:
Mix mayonnaise and sriracha in a small bowl. Adjust spice level to taste. - Assemble the cones:
Spoon a bit of rice into each cone. Layer shrimp, avocado, and cucumber on top. - Garnish and serve:
Drizzle with spicy mayo, then sprinkle sesame seeds and green onions over the top. Serve with soy sauce on the side.
Quick Reminders:
- Don’t overfill cones — they’re delicate
- Let the rice cool slightly before filling to avoid soggy wrappers
- For a vegetarian version, use tofu and extra veggies
- Serve immediately for maximum crunch
- Handle gently — baked wonton cones can be fragile
Expert Tips for Success
These pro-style tricks ensure every cone turns out picture-perfect.
- Brush wonton wrappers lightly with oil — too much makes them greasy
- Cool cones fully before filling to keep them crisp
- Use short-grain rice for authentic stickiness
- Slice avocado right before serving to prevent browning
- Chill fillings while preparing the cones for freshness
- Pair with Wrapped Mozzarella Bites for a creative appetizer board
- Add sesame oil to rice for a deeper flavor
Serving Suggestions
These sushi cones are versatile and stunning on any spread.
- Serve upright in a tall glass or small jar for a striking presentation
- Arrange on a platter with dipping bowls of soy sauce and spicy mayo
- Add to an appetizer buffet with Pistachio Crusted Brie Bites for elegance and contrast
- Pair with pickled ginger and seaweed salad
- Great as a light lunch with miso soup or edamame
Storing and Reheating
Best served fresh, but you can prep elements ahead for easy assembly.
How to Store It
- Keep rice, shrimp, and veggies refrigerated separately for up to 2 days
- Store baked wonton cones at room temperature in an airtight container
- Assemble right before serving to maintain crispness
How to Reheat It
- Wonton cones: Re-crisp in a 350°F oven for 3–4 minutes
- Rice: Warm gently in the microwave with a damp paper towel
- Shrimp filling: Best served chilled or at room temperature
Nutrition Information (Per Serving – 1 Cone)
- Calories: 120
- Carbohydrates: 15g
- Protein: 5g
- Fat: 4g
- Saturated Fat: 1g
- Polyunsaturated Fat: 3g
- Cholesterol: 30mg
- Sodium: 200mg
- Fiber: 1g
- Sugar: 1g
Frequently Asked Questions
Can I make these ahead for a party?
Yes — prepare all components separately and assemble just before serving.
Can I use store-bought spicy mayo?
Absolutely! It’s a great shortcut.
Can I air fry the wonton cones?
Yes — 375°F for about 4–5 minutes, turning once halfway through.
Final Thoughts
These Sushi Wonton Cones are a creative, fun twist on traditional sushi — crispy, colorful, and bursting with fresh flavor. Perfect for parties or easy entertaining, they prove that great appetizers can be both playful and sophisticated.
- Bake or air fry the cones for crunch without frying
- Keep fillings fresh and vibrant
- Serve immediately and watch them disappear — they’re irresistible!
Sushi Wonton Cones
Ingredients
Equipment
Method
- Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let rest 10 minutes off heat.
- In a small bowl, mix rice vinegar, sugar, and salt. Stir into warm rice and set aside to cool.
- Preheat oven to 375°F (190°C). Brush wonton wrappers lightly with oil. Wrap each around a metal cone mold or foil to form a cone. Bake 6–8 minutes until golden and crisp. Let cool.
- In a small bowl, mix mayonnaise and sriracha to make spicy mayo. Adjust spice level to taste.
- Fill each cooled cone with a spoonful of seasoned rice. Top with shrimp, avocado slices, and cucumber.
- Drizzle with spicy mayo, then garnish with sesame seeds and chopped green onions. Serve with soy sauce.
Nutrition
Notes
- Times estimated from method defaults due to missing explicit durations.
