Mini Spicy Salmon Sushi Cones

Combine the minced salmon with the HURRICANE SRIRACHA SAUCE in a bowl, cover, and let marinate in the fridge for at least ½ hour.

In a small saucepan over medium heat, dissolve the sugar in the vinegar, stirring constantly, about 5 minutes. Set aside to cool slightly.

Place the warm rice in a large bowl and using a large wooden spoon or rice paddle, blend in the vinegar mixture, folding the rice over itself rather than stirring. Continue folding until all the liquid is absorbed and the rice is glossy.

Using scissors, cut the nori sheets into 6”x2 ½” strips. Lay a lettuce leaf on top, on the edge, perpendicular to the length of the nori. With wet hands, press about 1 Tbsp of rice on top of the lettuce. Add about a teaspoon of salmon and a few cucumber pieces and roll the bundle into a cone. Top the open end of the roll with more salmon. Sprinkle with sesame seeds. Repeat with remaining ingredients.

Serve immediately with tamari or soy sauce.