Sushi cones

Difficulty:  Intermediate

Serves:  4 at home or 12 tastes in the classroom

Fresh from the garden:  carrots, cucumbers, eggs


  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • small saucepan
  • baking tray
  • spatula
  • small non-stick frying pan
  • peeler
  • bowls – 1 medium, 1 large
  • grater
  • serving plates
  • small serving bowls


  • ½ cup (90g) white quinoa
  • ½ cup (100g) sushi rice
  • 1½ cups (375ml) water

Rice dressing

  • 1½ tbsp rice vinegar
  • 1 tsp sugar
  • ½ tsp salt
  • 1 tsp mirin


  • 1 large carrot
  • 1 cucumber
  • 250 g tofu
  • 2 eggs


  • 6 nori sheets

To serve

  • soy sauce
  • wasabi
What to do

Set out your equipment and ingredients.

Prepare the rice

  • Wash the rice several times in cold water and allow to drain for 30 minutes.
  • Put the quinoa and drained rice into a saucepan with the water.  Bring to the boil, cover the saucepan, turn the heat down to the lowest setting and cook for 12 minutes.  Remove from the heat and let it stand, still covered, for a further 10 minutes.
  • While the rice is cooking mix all the dressing ingredients together and stir until the sugar is dissolved.
  • After the rice has rested for 10 minutes pour the dressing over the rice and mix gently but thoroughly with the spatula.  Tip the rice out onto the baking tray and fan with another baking tray to cool the rice quickly.

Prepare the fillings

  • Beat the eggs and cook in a lightly oiled frying pan over medium heat like a flat omelette.  Cool, then cut in thin strips.
  • Peel the cucumber thinly.  Cut length-ways in strips the size of a pencil.
  • Peel the carrot and grate.
  • Cut the tofu into thin strips.

Assemble the sushi cones

  • Cut the nori sheets in half with kitchen scissors. Place 1 of the rectangles, shiny-side down, on a clean dry benchtop.
  • Dip a spoon in a small jug of water mixed with the extra vinegar (to stop stickiness) and scoop up about 2 tablespoons of the rice mixture. Position the rice on one short end of the nori, leaving a 1cm border below.
  • Place 1 slice each of the avocado and cucumber next to the rice (it’s fine if it pops over a little at the top) and roll up into a cone shape.
  • To seal, just dip your finger into the water and run it along the edge, pressing to join. Repeat to make 12 rolls.
  • Arrange of the serving plates and serve with soy sauce and wasabi in small serving bowls.
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