Ice Cube Tray Sushi

Ingredients

For the Sushi Rice

2 cups Japanese short-grain rice
2 cups water
1/4 cup rice vinegar
2 tablespoons granulated sugar
1 teaspoon salt

For the Sushi Assembly

4 ounces smoked salmon, sliced
1 avocado, sliced
1/2 cup cucumber, julienned
2 tablespoons green onions, chopped
1/4 cup fried onions
as needed avocado oil, or neutral oil, for spraying
as needed plastic wrap

For the Garnish

as needed Unagi sauce, or teriyaki sauce
as needed Sriracha mayo

Instructions

1
Rinse the Japanese short-grain rice under cold water until the water runs mostly clear. This removes excess starch and helps achieve the desired sushi rice texture.
⏱️ 5 min
2
Combine the rinsed rice and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes to steam through.
⏱️ 25 min
3
While the rice is cooking, prepare the sushi vinegar mixture. In a small saucepan, gently warm the rice vinegar, granulated sugar, and salt over low heat, stirring until the sugar and salt are completely dissolved. Do not boil.
⏱️ 5 min
4
Transfer the hot cooked rice to a large, non-metallic bowl. Pour the warm vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, gently fold and mix the rice, fanning it as you go to cool it down to room temperature. This process helps the rice absorb the vinegar mixture and gives it a glossy finish. This will take about 15 minutes.
⏱️ 15 min
5
Lightly spray two standard ice cube trays with avocado oil or a neutral oil. Line each compartment of the trays with plastic wrap, ensuring the plastic wrap extends beyond the edges of the compartments for easy removal later.
⏱️ 5 min
6
Begin assembling the sushi by placing a small piece of smoked salmon into the bottom of each plastic-lined ice cube compartment. Follow with a slice of avocado on top of the salmon.
⏱️ 5 min
7
Add a few julienned cucumber pieces on top of the avocado in each compartment.
⏱️ 3 min
8
Wet your hands slightly to prevent sticking, then pack the prepared sushi rice firmly into each compartment, on top of the other ingredients. Press down tightly with your fingers or the back of a spoon to ensure the sushi holds its shape.
⏱️ 7 min
9
Once all compartments are filled and tightly packed, carefully flip the filled ice cube trays onto a clean cutting board or serving platter.
⏱️ 1 min
10
Gently remove the ice cube trays, then carefully peel away the plastic wrap from each individual sushi piece.
⏱️ 2 min
11
Drizzle the sushi pieces with Unagi sauce (or teriyaki) and Sriracha mayo according to your preference.
⏱️ 1 min
12
Garnish the finished sushi with chopped green onions and fried onions. Serve immediately for the best texture and flavor.
⏱️ 1 min