Mushroom Sushi Cones

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mushroom sushi cones


Try making this refreshing sushi cones they are perfect for lunch.


1 Package (100g) Eryngii (King Trumpet)
1 Package (100g) Bunashimeji 
1 Package (100g) Bunapi 
1 Package (100g) Maitake 
2 cups Rice
     3 tbsp Vinegar 
     3 tbsp Sugar 
     1/3 tsp salt 

100g Snap Peas 
1 Cucumber 
2 Eggs 
     20g Sugar
     Soy Sauce, a little 
1 Tbsp Oil 
1 Serving  Tuna Sashimi (Seared tuna)
8 Imitation Crab sticks 
8 Sheets Nori 

Sauces: Wasabi and Soy Sauce


  1. Boil the rice until firm, once cooked and still hot, place in a bowl and add sugar, salt, and vinegar mixing together and fanning with a fan. 
  2. Divide Eryngii (King Trumpet) into four equal parts, separate bunashimeji and bunapi from the base and divide into small sections, and finally divide maitake into small sections. Place mushrooms in a frying pan and lightly cook, making sure to season with salt.  
  3. Briefly boil Snap peas and slice the cucumber so that they are between 5-6 inches long. Cut the tuna into manageable portions
  4. In an oiled skillet, cook an egg and add sugar and salt 
  5. Place vinegared rice on a nori sheet add all ingredients and roll. Repeat 7 more times. 

Recipe adapted from