Ice Cube Tray Sushi Hack
Ice Cube Tray Sushi Hack
Ingredients
- 3 cups cooked sushi rice
- 4 ounces smoked salmon, cut into small, rectangular pieces
- 1 avocado, sliced
- 2 sheets nori, cut into small squares
- 1/4 cup spicy mayo
- 2 teaspoons sesame seeds
- 2 tablespoons soy sauce, optional, for dipping
- 1 roll plastic wrap, as needed
Instructions
- 1
Line an ice cube tray with plastic wrap, ensuring the plastic wrap extends beyond the edges of the tray to allow for easy removal later.
⏱️ 2 min
- 2
Add a layer of small, rectangular pieces of smoked salmon into each individual cube compartment, gently pressing them down to form the base of your sushi.
⏱️ 3 min
- 3
Top the salmon with small slices of avocado in each compartment. You can add any other desired fillings at this stage as well.
⏱️ 3 min
- 4
Spoon cooked sushi rice over the avocado and salmon layers in the ice cube tray, filling each compartment.
⏱️ 3 min
- 5
Firmly pack the sushi rice into each cube compartment using your hands and a spoon, ensuring an even and compact layer. This is crucial for the sushi to hold its shape.
⏱️ 3 min
- 6
Place small squares of nori (seaweed sheets) on top of the packed sushi rice in some or all of the compartments, if desired.
⏱️ 2 min
- 7
Place a flat surface, such as a wooden cutting board, on top of the filled ice cube tray.
⏱️ 1 min
- 8
Quickly and carefully flip the entire assembly (ice cube tray and cutting board) upside down, so the sushi pieces are now resting on the cutting board, still encased in plastic wrap.
⏱️ 1 min
- 9
Remove the ice cube tray, then carefully peel away the plastic wrap from the formed sushi pieces, revealing your individual sushi bites.
⏱️ 1 min
- 10
Drizzle spicy mayo from a squeeze bottle generously over all the sushi pieces for added flavor.
⏱️ 1 min
- 11
Sprinkle sesame seeds from a shaker bottle over the sushi pieces for garnish and a nutty crunch.
- 12
The sushi is now ready to be served. It can be picked up with chopsticks and optionally dipped in soy sauce.
Kitchen Tools
Nutrition Facts (per serving)
Ice Cube Tray Sushi Hack
- 3 cups cooked sushi rice
- 4 ounces smoked salmon, cut into small, rectangular pieces
- 1 avocado, sliced
- 2 sheets nori, cut into small squares
- 1/4 cup spicy mayo
- 2 teaspoons sesame seeds
- 2 tablespoons soy sauce, optional, for dipping
- 1 roll plastic wrap, as needed
Instructions
- 1
Line an ice cube tray with plastic wrap, ensuring the plastic wrap extends beyond the edges of the tray to allow for easy removal later.
⏱️ 2 min - 2
Add a layer of small, rectangular pieces of smoked salmon into each individual cube compartment, gently pressing them down to form the base of your sushi.
⏱️ 3 min - 3
Top the salmon with small slices of avocado in each compartment. You can add any other desired fillings at this stage as well.
⏱️ 3 min - 4
Spoon cooked sushi rice over the avocado and salmon layers in the ice cube tray, filling each compartment.
⏱️ 3 min - 5
Firmly pack the sushi rice into each cube compartment using your hands and a spoon, ensuring an even and compact layer. This is crucial for the sushi to hold its shape.
⏱️ 3 min - 6
Place small squares of nori (seaweed sheets) on top of the packed sushi rice in some or all of the compartments, if desired.
⏱️ 2 min - 7
Place a flat surface, such as a wooden cutting board, on top of the filled ice cube tray.
⏱️ 1 min - 8
Quickly and carefully flip the entire assembly (ice cube tray and cutting board) upside down, so the sushi pieces are now resting on the cutting board, still encased in plastic wrap.
⏱️ 1 min - 9
Remove the ice cube tray, then carefully peel away the plastic wrap from the formed sushi pieces, revealing your individual sushi bites.
⏱️ 1 min - 10
Drizzle spicy mayo from a squeeze bottle generously over all the sushi pieces for added flavor.
⏱️ 1 min - 11
Sprinkle sesame seeds from a shaker bottle over the sushi pieces for garnish and a nutty crunch.
- 12
The sushi is now ready to be served. It can be picked up with chopsticks and optionally dipped in soy sauce.