This will yield approximately 16 sushi cones
2 avocados, peeled and sliced into quarters
2 cups Rice Krispies, crushed
1/4 cup flour, season with salt, pepper, garlic powder and paprika
4 tbsp water
2 tbsp melter butter
1/2 cucumber, seeded and sliced into thin sticks
1 red pepper, thinly sliced
sushi rice: 1 cup rinsed sushi rice, 1 1/2 cup water, 1tbsp rice wine vinegar, 1/2 tsp sugar. Place in rice cooker and then cool in refrigerator once fully cooked.
seaweed sheets, cut in half
Mix flour, water, butter together.
Dip and coat quartered avocados into flour mixture, and then dip and coat in crushed Rice Krispies. Place dredged avocados on a baking sheet lined with parchment. Place in oven on broil until each side is browned.
Place rice, cucumber, sprouts, red pepper, pickled ginger, and crunchy baked avocado on to left side of halved seaweed paper. From the bottom left hand corner of seaweed paper roll towards to upper right hand corner. Seal cone with a little water.
Sushi rice will be very sticky, so keep you fingers wet to avoid rice fingers.