Eightyrecipes
Ice Cube Tray Sushi
Layered smoked salmon, avocado, cucumber and seasoned sushi rice, pressed into a jumbo ice cube tray and turned out into neat sushi cubes.
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.
Notes
Nutrition values are an estimate (soy sauce not included). Use short grain sushi rice and press it firmly; the sticky rice is the binder. A regular ice cube tray works too and makes smaller cubes. Sushi grade fresh salmon can replace the smoked salmon. Eat immediately, as the avocado starts to brown. Not suitable for freezing.
Nutrition
Nutrition is an estimate, calculated automatically.
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