These JOEY-style sushi cones are one of those dishes that feel way fancier than they are. They’re light, crispy, fresh, and full of texture—everything you want in a handheld bite. Inspired by the popular cones from JOEY Restaurants, this version keeps the tempura shrimp ultra crispy, layers in spicy aioli, creamy avocado, and cool pickled ginger, then wraps it all in soy paper with a pop of tobiko on top. They’re fun to make, totally customizable, and feel restaurant-level impressive without being overly complicated.
Whether you’re planning a date-night-in or just want something fresh and different for dinner, these cones hit the spot.
Why You’ll Love This Joey Restaurant’s Sushi Cones Recipe
If you love sushi but don’t always want to roll a full maki, these cones are your new go-to.
✔️ No rolling mats needed
✔️ Crispy shrimp tempura without a deep fryer
✔️ Perfect balance of spicy, sweet, and umami
✔️ Feels fancy, but super approachable to make
✔️ Great for entertaining or just treating yourself
Everything is layered into soy paper (or nori if you prefer), which makes them easy to roll and hold. The spicy aioli adds heat, while the pickled ginger brightens everything up. Plus, they’re completely customizable—you can swap in salmon, tuna, or even go veg with tempura sweet potato.
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How To Serve This Joey Restaurant’s Sushi Cones Recipe
These cones are best served fresh, right after assembling. The tempura shrimp stays crispy, the soy paper doesn’t get soggy, and all the textures pop. I like to plate them upright in a short glass or little bowl so they look like restaurant-style hand rolls. Drizzle with a bit of soy sauce or serve it on the side for dipping. Garnish with extra tobiko and pea shoots for a final touch.
If you’re entertaining, prep all your components in advance and just fry the shrimp last minute for max crispiness.
Joey Restaurant’s Sushi Cones Recipe Tips
Here are a few tips for making this dish:
Keep your tempura batter ice-cold. This is the key to a super light, crispy coating.
Slice everything thin. You want a little of everything in each bite without overstuffing the cone.
Use extra sushi rice as ‘glue’. If your cone isn’t sticking together, a tiny smear of rice will seal the deal.
Serve immediately. These are best enjoyed right away, so have everything ready before you fry the shrimp.
Try different toppings. Swap out tobiko for sesame seeds, spicy furikake, or a squeeze of yuzu mayo.
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Questions and Answers about the Joey Restaurant’s Sushi Cones
Can I use nori instead of soy paper?
Yes! Nori is a great option if you like a stronger seaweed flavor or can’t find soy wrappers. They’ll still hold the cone shape—just a little more classic sushi-style.
What’s the best oil for frying tempura?
Any neutral oil works well—canola, peanut, or avocado oil are my go-tos. Just make sure it’s hot enough (around 350°F) so your batter crisps up instantly.
Can I make them ahead?
You can prep all the fillings and sauce ahead of time, but these are best assembled and served fresh. The rice, pickled ginger, aioli, and veggies can all be stored in the fridge until ready.
What if I don’t want to fry anything?
Totally fair—use seared shrimp, sushi-grade salmon, or even tofu. The cone is just the fun delivery method, and the fillings are up to you.
Joey’s Sushi Cones Recipe
Ingredients
Sushi Rice
½ cup cooked sushi rice
1 tsp rice vinegar
Pinch of salt
Spicy Aioli
1 tbsp Japanese mayo
½ to 1 tsp Sriracha (to taste)
½ tsp rice vinegar
½ tsp cayenne (or more for extra heat)
Pinch of salt
Optional: A tiny dab of Dijon or dry mustard
Tempura Shrimp
4 medium prawns, peeled and deveined (tail on or off)
½ cup all-purpose flour (plus extra for dusting)
¼ cup potato starch
1 egg (optional, traditional batter)
½ cup ice-cold sparkling water (or regular ice water)
¼ tsp baking soda (optional, for extra crisp)
Pinch of salt
Neutral oil, for frying (canola, peanut, or avocado)
Pickled Ginger (quick method)
A few slices of young ginger, sliced paper-thin
2 tbsp rice vinegar
2 tbsp just-boiled water
1 tsp honey or maple syrup
Pinch of salt
Cone Assembly
2 soy paper sheets
¼ avocado, sliced
¼ cucumber, julienned
Microgreens or pea shoots
Tobiko (fish roe)
Toasted sesame seeds (optional)
Soy sauce, for drizzling or dipping
Instructions:
1. Prep the rice
While your rice is still warm, gently season it with 1 tsp rice vinegar and a pinch of salt. Let cool slightly before handling.
2. Make the spicy aioli
In a small bowl, mix together Japanese mayo, sriracha, vinegar, cayenne, salt, and mustard (if using). Taste and adjust heat level.
3. Quick-pickle your ginger
Pour just-boiled water over your thin ginger slices. Add rice vinegar, honey, and salt. Let sit at room temp for 30 minutes or chill if you’ve got time.
4. Fry the tempura shrimp
Heat oil in a shallow pan to 350°F (175°C).
In a bowl, whisk the tempura batter: flour, potato starch, baking soda (if using), egg (if using), and ice water. Batter should be cold and just mixed—lumpy is okay.
Lightly dust each shrimp in flour, then dip into the batter.
Fry for 1–2 minutes until golden and crispy. Drain on a rack or paper towel.
5. Assemble your cones
Lay out one soy wrapper, glossy side down. Spread a thin layer of sushi rice along one corner (about ¼ of the sheet). Add a swipe of spicy aioli.
Layer: pickled ginger, cucumber strips, one tempura shrimp, avocado slices, and microgreens.
Sprinkle tobiko and sesame seeds (if using).
Fold the bottom corner up, roll into a cone shape, and press the edge to seal with a little extra rice as ‘glue’.
Repeat with the second cone.
6. Garnish + Serve
Top each cone with a little more tobiko and pea shoots. Serve with a side of soy sauce or drizzle just a little over the top right before eating to enhance flavor.