Intermediate | 45 min | x2
Rolled cone of seaweed wrapped around rice and fillings.
|Rice vinegar||1 Tbsp|
|Prawn (cooked)||4 pieces|
|Fish eggs||2 Tbsp|
Boil the rice
Place 250g of sushi rice in boiling water. Cook for 10-20 minutes.
Season the rice
Drain well and allow to cool.
Stir in Rice Vinegar. Mix well.
Prepare the seaweed
Cut seaweed sheet in half lengthwise. Spread rice to cover one third of the sheet.
Prepare the cones
Arrange fillings (salmon, prawn, fish eggs, cucumber, avocado) diagonally over the rice from the outside corner (upper right) towards the center.