Ice-Tray Sushi Blocks

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

Suggestions


Are you ready to elevate your appetizer game with a fun and unique twist? Introducing Ice-Tray Sushi Blocks – a delightful fusion of flavors that’s as appealing to the eyes as it is to the palate. Perfect for gatherings, parties, or a simple family snack, these bite-sized wonders are sure to impress your guests and ignite their curiosity!

What makes these sushi blocks truly stand out is their versatility. Not only are they gluten-free and dairy-free, making them suitable for various dietary needs, but they also offer a creative way to enjoy traditional sushi without the need for rolling. Each block is a tantalizing combination of seasoned sushi rice, fresh vegetables, and luscious sashimi-grade salmon, all expertly blended with a hint of citrus and sesame oil to create a mouthwatering taste sensation.

With just a few easy steps, you can craft beautiful sushi blocks that are visually appealing and bursting with flavor. The use of an ice-cube tray as a mold allows for uniformity and ease, making this dish not only an exciting culinary project but also a fantastic way to impress your dining companions. Whether you serve them as a starter or a snack, these sushi blocks are bound to be the talk of the table.

So, roll up your sleeves and get ready to make a splash with Ice-Tray Sushi Blocks – the ultimate dish for sushi lovers and food adventurers alike!

Ingredients

  • 0.1 teaspoon pepper black freshly ground
  • cups sushi rice cooked (from a Japanese restaurant)
  • tablespoons grape tomatoes finely chopped
  •  green onions chopped
  • 0.3 teaspoon kosher salt 
  • teaspoons juice of lime 
  • 2.5 tablespoons mayonnaise 
  • teaspoon orange juice 
  • ounces sashimi-grade 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