Ice Cube Tray Sushi

If you’re struggling with the difficulty and messiness of rolling and slicing sushi without it falling apart, follow this recipe to make ice cube tray sushi. It is a creative and easy way to make adorable bite-sized sushi that is perfect for a lunch bento or snack.

Ice cube tray sushi hack

By using a regular ice cube tray, you can create perfectly portioned sushi bites that are colorful, in different flavors, no need to cut, delicious, easy to pack, and perfect for sharing.

Ice cube tray sushi is made by using an ice cube tray as a mold to shape the sushi into small cubes, which are then served individually. This makes it a great dish for sharing, as each cube can be easily made into different flavors. You can easily customize the sushi cubes by adding raw fish to some and making the rest vegan-friendly.

In contrast, regular sushi is typically served in larger rolls. You can only make each roll of sushi into one flavor. What’s more, it requires more skill to make, as the ingredients are often wrapped in seaweed, and the it must be cut precisely with a sharp sushi knife.

Generally speaking, ice cube tray sushi is much easier to make and to share compared to regular roll-up sushi.

Sushi Rice

Sushi rice is a short-grain, sticky, white rice that is essential for making sushi. While it can be difficult to substitute sushi rice with another type of rice and still achieve the same texture and flavor, there are a few options that you can try:

1. Calrose Rice: Calrose rice is a medium-grain rice that is commonly used in sushi rolls in US. While it is not as sticky as sushi rice, it can be a good substitute if you can’t find sushi rice.
2. Arborio Rice: Arborio rice is a short-grain rice that is often used in risotto. It has a similar texture to sushi rice and can be a good substitute in a pinch.
3. Basmati Rice: Basmati rice is a long-grain rice that is not as sticky as sushi rice, but it has a distinct flavor and aroma that can add an interesting twist to your sushi rolls.
4. Quinoa: If you’re looking for a gluten-free alternative to rice, quinoa can be a good option. While it won’t have the same texture as sushi rice, it is nutritious and can be used as a base for sushi bowls.

Keep in mind that using a substitute for sushi rice may affect the texture and taste, so it’s best to use authentic sushi rice if it’s possible.

Check out my 3 methods of cooking perfectly fluffy rice in this post.

Sushi Vinegar

The ratio of sushi rice vinegar to cooked rice can vary depending on personal preference, but a common ratio is 1 tablespoon of sushi rice vinegar for every cup of cooked rice. This ratio provides a good balance of sweetness and acidity and helps to enhance the flavor of the rice.

I used store-bought sushi rice vinegar. But it’s actually quite easy to make at home. You just combine ½ cup of rice vinegar, 3 tbsps of granulated sugar, and 1 tsp of salt in a small saucepan. Heat the mixture over low heat, stirring constantly, until the sugar and salt have completely dissolved. Once cooled, your homemade sushi vinegar is ready to be used in making sushi rice.

Sushi Toppings

In this recipe for ice cube tray sushi, I used shrimp, salmon, grilled eel, avocado, cucumber, and mango slices as my sushi toppings. However, feel free to use other ingredients such as tuna, crab meat, asparagus, cream cheese, tempura, and more.

Keep in mind that since the compartments in the ice cube tray are smaller than regular sushi rolls, it’s best to thinly slice your toppings and arrange them at the bottom of each compartment with the prettier side facing downwards.

1. Shrimp

Flattening shrimp for sushi is a technique that can help make the shrimp more visually appealing as a sushi topping. Here’s how to flatten a shrimp for making sushi:

1. Begin with a cooked and peeled shrimp that has been deveined.
2. Place the shrimp on a cutting board with the curved side facing up.
3. Hold the shrimp in place with one hand and use a sharp knife to make a shallow incision lengthwise down the center of the shrimp.
4. Gently press down on the sides of the shrimp with your fingers to flatten it out. You can also use the flat side of a knife to press down on the shrimp, being careful not to cut through the flesh.

You can find more detailed steps in this post. Or you can buy frozen prepared sushi shrimp in the frozen aisle in most Asian grocery stores.

2. Eel/unagi

It could be super complicated to make roasted eel from fresh eel. Even most Japanese restaurant would just buy packaged frozen unagi, thaw and reheat it, then use it for making sushi.

Roasted eel, or unagi, can be quite expensive to purchase online. A single pack of roasted eel can cost nearly $50 on Amazon. However, it is worth checking your local seafood market or Asian grocery store for the same brand of unagi, which is typically sold at a much more reasonable price of around $13.

3. Salmon

It’s important to use fresh, high-quality salmon when making sushi. Look for salmon with bright, shiny skin and a firm texture. Avoid salmon that looks dull or has a fishy smell.

The best cut of salmon for sushi is the belly or the fatty part of the fish. This part of the fish is softer and more flavorful, making it perfect for sushi.

Salmon pairs well with other flavors commonly used in sushi, such as avocado, cucumber, or wasabi. If you don’t like the taste of raw salmon, you can substitute it with smoked salmon, or sear the fresh salmon slices with a blowtorch by following my salmon rice bowl recipe.

4. Vegetables and fruits

Vegetables and fruits can add refreshing, healthy, and colorful elements to our ice cube tray sushi.

Avocado pairs well with many types of fish and provides a good source of healthy fats.

Cucumber adds a refreshing and crunchy texture to sushi. It’s also low in calories and a good source of hydration.

Mango adds a sweet and tropical flavor to sushi. It pairs well with shrimp, crab, and other seafood.

When using vegetables and fruits in sushi, it’s important to cut them into thin, even slices. You can also pair different veggies/fruits with different protein sources to find your favorite flavor profiles.

How to prevent sushi cubes from falling apart?

Ice cube tray sushi is less likely to fall apart compared to regular roll-up sushi, which requires cutting before serving. Nonetheless, there are some tips you can follow to prevent your sushi cubes from falling apart:

1. Use the right rice: The rice used in sushi cubes should be freshly cooked short-grain sushi rice, which is stickier than other types of rice. This will help the rice hold together and prevent the cubes from falling apart.

Overnight leftover rice can become dry and hard, which may not be ideal for making sushi.

2. Properly season the rice: Seasoning the rice with sushi vinegar (or rice vinegar, sugar, and salt) is an important step in making sushi. The vinegar helps to give the rice a slightly acidic flavor and also helps it hold together. It is important to ensure that the vinegar is evenly mixed into the rice before it cools down.

3. Press firmly: When pressing the rice into the ice cube tray, be sure to press firmly and evenly. This will help to compact the rice and prevent air pockets that can cause the cubes to fall apart.

4. Cover the rice with nori sheets: To ensure the rice is held together when flipping the sushi cubes over, cover the rice in each compartment of the ice cube tray with a nori sheet by placing it on top of the rice.

5. Let the rice cool: After shaping the rice into cubes, let them cool to room temperature for about 10 minutes before removing them from the mold. This will help the rice to set and hold its shape.

EQUIPMENT you will need:

• Rice Cooker
• Ice Cube Tray
• Plastic Food Wrap

INGREDIENTS List:

• 1 cup sushi rice (raw)
• 1 cup water
• 3 tbsp sushi rice vinegar (See note 1)
• Sushi toppings of your choice (I used shrimps, salmon, grilled eel, avocado, cucumber, and mango slices. You can also use tuna, crab meat, asparagus, cream cheese, tempura, etc.)
• 1 nori seaweed sheet
• Soy sauce (For dipping)

Step-by-step INSTRUCTIONS:

1. Wash 1 cup of sushi rice in cold water for 3 to 4 times until the water runs from cloudy to clear. Add the rinsed rice and 1 cup of cold water (or add water according to the ratio recommended in the rice cooker instructions) to a rice cooker. Let the rice cooker run its program to cook the rice. Once the rice cooker switches off, let the rice sit in the rice cooker for 10-15 minutes to allow the steam to finish cooking the rice.

2. Transfer the rice to a large mixing bowl, mix in 3 tbsps of sushi vinegar (See Note 1) and let it cool to room temperature. (Use a spatula or spoon to gently mix the rice with the sushi vinegar, being careful not to crush the grains.)

3. Line an ice cube tray with plastic food wrap, gently push the plastic wrap into each compartment of the ice cube tray, making sure that it conforms to the shape of the tray. If one piece of plastic wrap is not sufficient to cover the entire tray, overlap it with another piece until the entire surface of the tray is fully covered.

4. Place your chosen sushi toppings at the bottom of each compartment in the ice cube tray, with the prettier side facing down. Add sushi rice on top of the toppings, pressing it down firmly.

5. Cut a nori seaweed sheet into small squares that are roughly the same size as each compartment in the ice cube tray. Place one nori square on top of each compartment in the ice cube tray to cover the rice.

6. Place a sushi serving plate upside down on top of the ice cube tray, hold the plate and the tray together firmly and quickly turn them over, so that the ice cube tray is now on top of the plate. Gently lift the ice cube tray off of the sushi. Remove the plastic wrap from the top of the sushi.

7. To enjoy the sushi, use a pair of chopsticks to gently separate the individual pieces from each other. Then, pick up a piece of sushi with your chopsticks and, if desired, dip it lightly into soy sauce before taking a bite.

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