Ice-Tray Sushi Blocks

Gluten Free
Dairy Free
Ice-Tray Sushi Blocks
45 min.
24
37kcal

Suggestions


Ready to take your appetizer game to the next level? Introducing Ice-Tray Sushi Blocks – a delightful fusion of sushi and convenience that’s perfect for any gathering. These fun, bite-sized treats are not just visually appealing but also incredibly tasty! Whether you're hosting a party or looking for a unique snack, these sushi blocks will surely impress your guests and add a touch of creativity to your spread.

Crafted with fresh, high-quality ingredients, these sushi blocks are both gluten-free and dairy-free, making them a perfect choice for those with dietary restrictions. Using sushi rice from a Japanese restaurant ensures that you get the authentic flavor and texture that complements the sashimi-grade salmon. With the vibrant flavors of lime and orange juice, along with a hint of sesame oil, each bite bursts with freshness.

Easy to prepare in just 45 minutes, these sushi blocks are assembled in an ice-cube tray for effortless molding and serving. The fun shapes make them not only delicious but also a playful addition to your antipasti platter or starter spread. Serve them with a drizzle of a sweet and tangy vinegar mixture, and watch as your guests keep coming back for more. Ideal for snacks, appetizers, or even as part of a creative meal, Ice-Tray Sushi Blocks are sure to make a lasting impression at your next gathering!

Ingredients

  • 0.1 teaspoon pepper black freshly ground
  • cups sushi rice cooked (from a Japanese restaurant)
  • tablespoons grape tomatoes finely chopped
  •  spring onion chopped
  • 0.3 teaspoon kosher salt 
  • teaspoons juice of lime 
  • 2.5 tablespoons mayonnaise 
  • teaspoon orange juice 
  • ounces salmon cut into 1/4-inch cubes
  • 0.3 teaspoon sesame oil 

Equipment

  • bowl
  • muffin tray

Directions

  1. Combine all the ingredients except the rice in a bowl.
  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.
  3. Press the rice into the tray squares, then use your finger to push a hole 3/4 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 about a teaspoon of the salmon mixture and serve.
  6. If you don't have a sushi restaurant within delivery distance, you can also use rice from a Chinese restaurant.
  7. 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.

Nutrition Facts

Calories37kcal
Protein21.88%
Fat41.73%
Carbs36.39%

Properties

Glycemic Index
8.5
Glycemic Load
0.06
Inflammation Score
-1
Nutrition Score
1.8195652205335%

Flavonoids

Eriodictyol
0.01mg
Hesperetin
0.07mg
Naringenin
0.02mg
Kaempferol
0.02mg
Quercetin
0.17mg

Nutrients percent of daily need

Calories:37.17kcal
1.86%
Fat:1.69g
2.6%
Saturated Fat:0.26g
1.65%
Carbohydrates:3.32g
1.11%
Net Carbohydrates:3.11g
1.13%
Sugar:0.13g
0.15%
Cholesterol:5.16mg
1.72%
Sodium:38.19mg
1.66%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2g
3.99%
Selenium:3.87µg
5.53%
Vitamin K:5.65µg
5.38%
Vitamin B12:0.26µg
4.41%
Vitamin B6:0.07mg
3.71%
Vitamin B3:0.71mg
3.56%
Manganese:0.05mg
2.27%
Vitamin B2:0.04mg
2.08%
Phosphorus:19.13mg
1.91%
Vitamin B5:0.18mg
1.75%
Vitamin B1:0.02mg
1.57%
Copper:0.03mg
1.54%
Potassium:51.99mg
1.49%
Source:Epicurious