Hand-Rolled Salmon Avocado Sushi Cones

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate sushi cones filled with vinegared rice, fresh salmon, creamy avocado, and crisp cucumber, perfect for a light yet satisfying homemade Japanese appetizer. This Japanese recipe, ready in about 45 minutes, pairs sushi rice, rice vinegar, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 15 min Serves 4 Japanese cuisine 320 cal/serving

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Ingredients

1 cup sushi rice
2 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
4 nori sheets
6 oz fresh sushi-grade salmon
1 medium ripe avocado
1/2 medium cucumber
for serving soy sauce
to taste wasabi paste
for garnish pickled ginger

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Instructions

Step 1: Rinse 1 cup sushi rice under cold water until the water runs clear, then cook it in a rice cooker or on the stove with 1 1/4 cups water until tender, about 15 minutes; let it rest covered for 10 minutes.
Step 2: While the rice cooks, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl until dissolved; gently fold this seasoning into the cooked rice with a wooden spatula, fanning the rice to cool it to room temperature.
Step 3: Slice 6 oz fresh sushi-grade salmon into thin strips approximately 1/4 inch wide and 2 inches long; peel and thinly slice 1 medium ripe avocado; julienne 1/2 medium cucumber into matchsticks.
Step 4: Cut 4 nori sheets in half lengthwise; shape each half into a cone by overlapping the edges and sealing them with a few grains of rice.
Step 5: Fill each nori cone with about 1/4 cup seasoned sushi rice, then layer with 3-4 strips of salmon, avocado slices, and cucumber sticks.
Step 6: Serve immediately with soy sauce, wasabi paste to taste, and pickled ginger on the side for cleansing the palate.