Ice Cube Tray Sushi

Ice Cube Tray Sushi.

Okay, I'm totally & completely stealing the re-appropriating this recipe from the book "Time for Dinner" by Pilar Guzman, Jenny Rosenstrach and Alanna Stang collectively. They're the former editors from the now-defunct Cookie magazine (which used to rock, by the way).

I'm making this for dinner tonight...mostly because one of the last things I've got inthe pantry before the big grocery shop this weekend is rice...but also because my kids love all things sushi...and forming them in ice cube trays is pure-freakin-genius and will allow for more time to play cars and less time to hover impatiently over the stove.

Ice Cube Tray Sushi
Serves four

Ingredients
7 oz. sashimi-grade salmon, cut into ¼-inch cubes (cooked shrimp or vegetables work well, too)
3 scallions, chopped
3 tbsp. cucumber, finely chopped
3 tbsp. (approximately 5) grape tomatoes, finely chopped
2 tsp. lime juice
1 tsp. orange juice
2½ tbsp. mayonnaise
¼ tsp. sesame oil
¼ tsp. salt
1/8 tsp. pepper
2 c. cooked rice (preferably from a Japanese or Chinese restaurant)

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

2. To make the sushi-rice blocks, use an ice cube tray as a mold. Prepare the mold by sprinkling it lightly with water.

3. Press the rice into the tray squares; use your finger to push a hole three-quarters of the way into each square.

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

5. Fill each hole with 2 tsp. of the salmon, shrimp, or vegetable mixture and serve.

6. Viola!

*I think I need this book!


Time for Dinner