Cone Sushi

August 20, 2015 / By Foodland

Cone Sushi

A local favorite made quick and simple!
Course Appetizer, Side Dish
Servings 16 Servings


  • 3 cups fresh cooked calrose rice
  • 0.3333 teaspoon Salt
  • 0.125 cup sugar
  • 0.25 cup rice vinegar
  • 0.25 cup cooked carrots, chopped fine
  • 1 tablespoon toasted sesame seeds


  1. Combine the salt, sugar and rice vinegar. Allow the sugar and salt to dissolve.
  2. Place the freshly cooked rice into a large mixing bowl. Drizzle the vinegar mixture over the rice.
  3. Add in the carrots and sesame seeds. Use a slicing motion in the rice and a rice paddle with mixing to prevent the smashing of the rice grains. Allow to cool.
  4. Open the age package and press the pieces between paper towels to remove excess moisture.
  5. One at a time, stuff the age with the cooled sushi rice. Place on a sheet of plastic wrap or waxed paper. Refrigerate until serving. (Serve within the day it is made.)


Age is the fried bean curd wrapper for cone sushi -- or inarizushi, in Japanese. This recipe is written to use the prepared and cut wrappers available in stores.
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