California Cones by Joanne Turner

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Serves

6

These are great for entertaining and watch the kids go for the novel shape!

Ingredients

  1. ½ cup short grain sushi rice
  2. ¾ cup water
  3. 1 table spoon rice vinegar
  4. 2 tea spoons sugar

 

Filling

  1. ½ Lebanese cucumber, washed and cut into 12 thin strips
  2. 1 small carrot, washed, peeled and cut in to 12 thin strips
  3. 1 small avocado peeled and cut in to 12 thin strips
  4. 210g can red salmon, drained
  5. 1 tea spoon fresh lemon juice
  6. 3 nori sheets
  7. water and vinegar, for dipping

 

Dipping sauce

  1. ¼ cup light soy sauce (optional)
  2. ½ tea spoon wasabi (optional)

 

 

Method

  1.  Wash and drain rice at least 3 times. Finally drain well. Place rice and water in a small sauce pan and bring to the boil. Cover with a tight-fitting lid, turn heat down and simmer for 10 minutes. Do not remove lid. Turn heat off and allow to stand for 10minutes.
  2. t allow rice to get too wet and mushy.) Continue to fluff and fold the rice in a cool area until rice is shiny, slightly sticky and cool. Set aside with a damp tea towel over the top to stop the rice from drying out and getting hard.
  3.  Add lemon juice to salmon and stir.
  4.  Cut nori sheets in 4 equal squares, place in a zip lock bag or cling wrap until ready to serve to avoid softening and wrinkling.
  5.  Place 1 square in your left hand, shiny side down, using moist hands(dipped in vinegared water, see Cook’s tip place 2 table spoons sushi rice in the top of one of the corners and rake it down in to the centre with your finger to make room to fill with ingredients.
  6.  Spread a small amount of wasabi over rice if desired, fill with 1 strip cucumber, 1 strip carrot, 1 table spoon salmon and 1 strip avocado.
  7.  Fold one side of the nori sheet to stick to rice and fold the other side into form a cone shape. The tip of the cone can be folded back to make filling more secure, dip in to soy sauce if desired and enjoy immediately.

RECIPE NOTES

Health tip: Nori is a great source of iodine which is an important mineral for thyroid function.

Cook’s tip:  To prepare vinegared water, just add a splash of vinegar to some water.

Diabetic Friendly: Serve 1 cone as a snack or 4 as a main meal

Gluten Free: Use GF soy and GF wasabi

Nutritional Analysis

Per serve (2 cones), energy 704kJ, protein 8.6g, fat 7.6g, saturated fat 1.9g, cholesterol 21.9mg, carbohydrate 15.7g, fibre 1.6g, sodium 79.7mg, GI low

Pregnancy (Joanne Turner)

Recipe taken from Pregnancy by Joanne Turner.

Click here to find out how to purchase this book

Click here to read Joanne’s article on Pregnancy Health

Click here to read Joanne’s blog

Click here for Joanne’s recipes

 

 

You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.