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| Servings32-36Cones | Prep Time10Minutes | Cook Time12Minutes |
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Ingredients
2cups
cooked HINODE Long Grain Ricewhite or brown, cooked
2cups
Water
6-7tbsp
Sushi Vinegar
8-9
Seaweed Sheetsquartered
1
Cucumberseeded and thinly sliced lengthwise
4oz
Smoked Salmonthinly sliced
1-2tbsp
Wasabi
1/4cup
Japanese Soy Sauce
1-2tbsp
Pickled Gingeroptional
Servings: Cones
Units:
Instructions
Basic Sushi Rice
- Prepare Hinode Medium Grain or Short Grain Rice per package instructions.
- Let rice sit, covered, 10 minutes after steaming is complete.
- Sprinkle sushi vinegar over rice, slicing through rice with wooden spoon to break up lumps and distribute the vinegar evenly.
- Cover with damp cloth to stop the rice from drying out.
Hand Wrapping
- Hold a quarter sheet of seaweed flat in the palm of your hand.
- Place 1-2 tbsp. of cooked sushi rice and a pinch of wasabi on one half of the sheet.
- Lay 2-3 strips of cucumber and salmon diagonally across the rice.
- Roll sheet into cone shape around the rice.
- Dip into soy sauce and enjoy.