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Cookie Magazine

Ice-Tray Sushi Blocks

2.5

(2)

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Ice-Tray Sushi BlocksYunhee Kim

Like most foods they can pick up and dip, this gentle introduction to sushi, which takes only 30 minutes to prepare, is a hit with kids. Serve with low-sodium soy sauce (or whatever dip will get your child excited about eating).

Note:

If you don't have a sushi restaurant within delivery distance, you can also use rice from a Chinese restaurant. Let it cool to room temperature, drizzle it with a mixture of 3 tablespoons rice vinegar, 1 1/2 tablespoons sugar, and 1/2 teaspoon salt, then stir to combine.

Recipe information

  • Yield

    Makes about 24 pieces

Ingredients

7 ounces sashimi-grade salmon, cut into 1/4-inch cubes
3 green onions, chopped
1/4 cucumber, finely chopped (3 tablespoons)
About 5 grape tomatoes, finely chopped (3 tablespoons)
2 teaspoons lime juice
1 teaspoon orange juice
2 1/2 tablespoons mayonnaise
1/4 teaspoon sesame oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 cups cooked sushi rice (from a Japanese restaurant)

Preparation

  1. Step 1

    1. Combine all the ingredients except the rice in a bowl.

    Step 2

    2. To make the sushi-rice blocks, use an ice-cube tray as a mold (small cups, mini-muffin tins, and tartlet pans will also work). Prepare the mold by sprinkling it lightly with water.

    Step 3

    3. Press the rice into the tray squares, then use your finger to push a hole 3/4 of the way into each square.

    Step 4

    4. Turn the mold upside down onto waxed paper, and tap until the squares fall out.

    Step 5

    5. Fill each hole with about a teaspoon of the salmon mixture and serve.

TagsSushiJapaneseEast AsianAsianSalmonFishSeafoodCucumberVegetableGrape TomatoTomatoSushi RiceRiceRice & GrainsMainDinnerGluten FreeDairy FreeEasyQuickWeeknight MealsNo-CookCookie Magazine

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