Bity
This ice cube tray sushi is the cleverest kitchen hack I have tried in years. You layer smoked salmon, avocado, cucumber and seasoned rice into a cling film lined tray, press it all down, chill it, then flip it out into eight neat, glossy bites. No bamboo mat, no rolling, and no rice stuck to every surface of the kitchen.
In short, ice cube tray sushi is smoked salmon, avocado, cucumber and seasoned short grain sushi rice layered into a cling film lined jumbo ice cube tray, pressed firmly, chilled and turned out, with no rolling. It takes 60 minutes in total, including 30 minutes of prep and 30 minutes in the fridge, makes 8 cubes and works out at about 130 calories per cube.
I first made it for a Friday night in with friends, half expecting a soggy collapse. Instead, the cubes slid out perfectly, salmon side up like little jewels, and they vanished before the soy sauce had even reached the table. Honestly, it looks far more impressive than the effort it takes.
Quick Breakdown
Why You’ll Love This Ice Cube Tray Sushi
- No rolling skills needed. The tray does the shaping for you, so every piece comes out the same size.
- No raw fish required. Smoked salmon is ready to eat, easy to find and very forgiving.
- Party ready. Neat, layered bites look stunning on a platter and are easy to pick up.
- Kid friendly. Children love helping to layer and flip the tray.
- Endlessly adaptable. Swap in crab, tuna, prawns, mango or cream cheese.
Ingredient Notes
- Cooked sushi rice. Two cups. Short grain sushi rice is essential, because its sticky starch is what holds each cube together.
- Rice vinegar, sugar and salt. Two tablespoons of vinegar, 1 teaspoon of sugar and half a teaspoon of salt. Stirred into warm rice, they give that classic sweet, tangy sushi flavour.
- Nori. Four sheets, cut into squares. They form the base once the cubes are flipped.
- Smoked salmon. 200 g, chopped. Silky, salty and ready to eat. I laid larger pieces over the top for the photos, which gives that draped look.
- Avocado. One, diced or thinly sliced. Pick one that is ripe but still firm so it holds its shape. Avocado brings creamy, heart-friendly fats too, and Harvard Health has a good overview of avocado nutrition.
- Cucumber. One small cucumber, diced. I used thin rounds in the photos; both work, so long as the pieces are small.
- Sesame seeds. One tablespoon to finish. A mix of white and black looks lovely.
- To serve. Soy sauce, pickled ginger and wasabi, all optional.
If you make sushi rice often, a rice cooker turns out sticky short grain rice with no pan to watch, ready to season while it is still warm.
Smoked Salmon or Raw Fish?
For my ice cube tray sushi I use smoked salmon because it is ready to eat straight from the pack and easy to buy anywhere. If you prefer fresh fish, use only salmon or tuna that your fishmonger sells as sushi grade, and keep it very cold until you assemble.
One important note: raw fish and refrigerated smoked seafood are on the list of foods to avoid during pregnancy, as the Academy of Nutrition and Dietetics explains. For a pregnancy-friendly version, use cooked prawns, cooked crab or simply more vegetables.
As a shortcut, a bottle of seasoned sushi vinegar already has the sugar and salt mixed in, so you can use about the same amount and skip those two.
Jumbo vs Regular Ice Cube Trays
| Tray | Pieces from this recipe | Best for |
|---|---|---|
| Jumbo (2 inch cubes) | 8 large cubes | Dinner, distinct thick layers |
| Standard | 16 to 20 small cubes | Canapés and party platters |
| Silicone | Depends on size | Easiest release, still line it |
I developed this with a jumbo tray because it gives sturdy cubes with clear layers. A regular tray works too; the pieces are simply smaller and slightly fiddlier to fill.
How To Make Ice Cube Tray Sushi
1. Season the rice. First, while the rice is still warm, stir in the rice vinegar, sugar and salt. Allow it to cool slightly.
2. Line the tray. Next, line a jumbo ice cube tray with cling film, pushing it into every cavity and leaving plenty of overhang to lift the cubes out later.
3. Add the salmon. Then divide the smoked salmon evenly between the cavities. This layer becomes the top, so make it neat.
4. Add the avocado. Top the salmon with the avocado.
5. Add the cucumber. After that, add a layer of cucumber.
6. Spoon in the rice. Now spoon the seasoned rice over the fillings.
7. Press firmly. Press the rice down hard into each cavity with damp fingers or the back of a spoon, so the cubes hold their shape.
8. Top with nori. Cut the nori into squares slightly larger than each cavity and lay one on top of each.
9. Chill. Refrigerate for 30 minutes, or until firm.
10. Flip it over. Carefully invert the tray onto a serving plate or board.
11. Unmould. Gently lift off the tray and peel away the cling film.
12. Finish and serve. Finally, sprinkle with sesame seeds and serve with soy sauce, pickled ginger and wasabi if you like.
Why Won’t My Cubes Hold Together?
Sushi cubes fall apart when the rice is the wrong type, is not pressed firmly enough or has not chilled for the full 30 minutes. Short grain sushi rice, pressed hard into every corner of the tray, is the binder. These are the usual causes:
- The rice was not pressed hard enough. In ice cube tray sushi, the sticky rice is the glue. Press firmly, right into the corners.
- The wrong rice. Long grain or basmati rice will not stick. Use short grain sushi rice.
- The rice was too cold. Fridge-cold rice goes hard and crumbly. Assemble while it is just warm or at room temperature.
- Not enough chilling. Give them the full 30 minutes so everything sets.
- Wet fillings. Pat the cucumber dry, otherwise the water loosens the layers.
Tips for the Best Ice Cube Tray Sushi
- Keep a small bowl of water nearby and wet your fingers before pressing the rice, so it does not stick to you.
- Use a generous piece of cling film. The overhang makes unmoulding effortless.
- Cut the avocado last and squeeze over a little lemon if you are not assembling straight away.
- A sharp knife wiped between cuts gives clean edges if you want to halve the cubes.
- For extra flavour, mix a drop of toasted sesame oil or a little sriracha into the rice.
Storage and Making Ahead
- Best eaten straight away. Ice cube tray sushi is at its best fresh; the avocado starts to brown and the nori softens as it sits.
- Short term. If you must, keep them covered in the fridge for a few hours and eat the same day.
- Make ahead. Assemble the cubes in the tray a couple of hours ahead, but add the nori just before serving so it stays crisp.
- Freezing. Not suitable; the rice turns hard and the avocado goes mushy.
Variations and Substitutions
- California style. Use crab sticks, avocado and cucumber, with a drizzle of mayonnaise.
- Spicy tuna. Mix sushi grade tuna with sriracha mayo.
- Cooked prawns. Ideal for anyone avoiding raw or smoked fish.
- Cream cheese. Add a thin layer between the avocado and cucumber.
- Mango. Swap the cucumber for ripe mango for a sweet twist.
- Cooked salmon. Flake leftover sheet pan salmon into the base, or use my Ninja Woodfire smoked salmon for a hot-smoked version.
What to Serve With Ice Cube Tray Sushi
Serve ice cube tray sushi with soy sauce, pickled ginger and wasabi, plus a simple cucumber salad or edamame. For a bigger spread, a bowl of my Chinese chicken soup makes a warming starter.
If you want to make sushi rice the easy way, my Instant Pot white rice method works beautifully with short grain rice; just season it while it is still warm.
Frequently Asked Questions
Equipment and Ingredients
Do I need a jumbo ice cube tray to make sushi cubes?
No. A jumbo tray with 2 inch cavities gives 8 large, sturdy cubes with distinct layers, but a standard ice cube tray works too and makes 16 to 20 smaller cubes from the same amount.
Can I use fresh salmon instead of smoked salmon in ice cube tray sushi?
Yes, but only salmon sold as sushi grade. Use the same 200 g and keep it very cold until you assemble. Raw fish and refrigerated smoked seafood are both on the list of foods to avoid in pregnancy.
Can I use regular rice for sushi cubes?
Not really. Long grain or basmati rice is not sticky enough, so the cubes fall apart. Use short grain sushi rice, seasoned while warm with 2 tablespoons of rice vinegar, 1 teaspoon of sugar and 1/2 teaspoon of salt.
What other fillings can I use for sushi in an ice cube tray?
Crab sticks, sushi grade tuna, cooked prawns, cream cheese or mango all work well. Cooked prawns or crab suit anyone avoiding raw or smoked fish.
Making, Serving and Storage
Why won’t my sushi cubes hold together?
Usually because the rice was not pressed firmly enough. Press short grain sushi rice hard into each cavity, pat the cucumber dry and chill for the full 30 minutes before turning the cubes out.
Do I need to line the ice cube tray with cling film?
Yes. Cling film with a generous overhang lets you lift the sushi cubes out cleanly, even from a silicone tray.
Can I make ice cube tray sushi ahead of time?
Only a few hours ahead. Keep the cubes covered in the fridge, eat them the same day and add the nori just before serving so it stays crisp, because the avocado starts to brown as it sits.
Can you freeze sushi cubes?
No. Sushi cubes are not suitable for freezing, because the rice turns hard and the avocado goes brown and mushy.
How many calories are in one sushi cube?
About 130 calories per cube, based on 8 cubes, with roughly 15 g carbohydrates, 6 g protein and 4 g fat. These are estimates and do not include soy sauce.
Ingredients
- 2 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 4 sheets nori
- 1 small cucumber diced
- 1 avocado diced
- 200 g smoked salmon chopped
- 1 tablespoon sesame seeds
For Serving (Optional)
- soy sauce
- pickled ginger
- wasabi
Instructions
- While the rice is still warm, stir in the rice vinegar, sugar and salt. Allow to cool slightly.
- Line a jumbo ice cube tray with cling film, leaving enough overhang to help lift the sushi out later.
- Divide the smoked salmon evenly between the cavities.
- Top with the diced avocado.
- Add a layer of diced cucumber.
- Spoon the seasoned sushi rice over the fillings.
- Press the rice down firmly into each cavity so the sushi cubes hold their shape.
- Cut the nori into squares slightly larger than each cavity and place one square on top of each sushi cube.
- Refrigerate for 30 minutes, or until firm.
- Carefully invert the tray onto a serving plate.
- Gently remove the tray and peel away the cling film.
- Sprinkle with sesame seeds and serve with soy sauce, pickled ginger and wasabi if desired.
