Sushi rice needs exactly 10% vinegar by weight—too little and it falls apart, too much turns mushy.
Super Easy Sushi Cubes
Dive into the delightful world of homemade sushi with these super simple sushi cubes! Featuring fresh sushi rice, vibrant veggies, and your choice of protein, this fun twist on traditional sushi is not only quick to whip up but also a feast for the eyes. Perfect for impressing your friends or enjoying a cozy night in, these bite-sized delights are sure to become a favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 aguacate
- Ralladura de limón
🥩Meat & Seafood(1)
- 180 g aprox. de salmón fresco (0.4 lbs)
🫙Pantry Staples(3)
- 100 g de arroz (3.53 oz)
- Vinagre de arroz
- Sésamo
🍯Sauces & Condiments(1)
- Salsa de soja
📦Other(1)
- Cebollino
👨🍳 Instructions
- 1
Wash the rice in a colander 5-6 times until the water runs clear.
- 2
Put it in a pot and add double the water plus half more.
- 3
When it boils, cook for 15 minutes on very low heat with the lid on.
- 4
Turn off and let it rest for another 15 minutes without uncovering.
- 5
Open, add 2 tablespoons of rice vinegar (if you don't have it, use regular vinegar plus a bit of sugar) and stir until it loses moisture and becomes sticky.
- 6
Cover an ice cube tray with plastic wrap and mark the holes with your fingers.
- 7
In each hole, put: salmon, avocado, and a ball of rice (pressing well).
- 8
Cover with more plastic wrap, flip the tray... and your sushi cubes are ready!
- 9
Finish with soy sauce, chives, sesame, and lemon zest.
💡 Pro Tips
- ✓Rinse sushi rice until water runs clear to remove excess surface starch, preventing gummy texture - you need to remove about 20-30% of the starch coating.technique20-30% starch removal
- ✓Use a 1.5:1 water-to-rice ratio (not the recipe's 2.5:1) for proper sushi rice texture - too much water creates mushy rice that won't hold cube shapes.ingredient1.5:1 ratio
- ✓Add rice vinegar while rice is still warm (around 140°F) so the grains absorb seasoning evenly and develop proper sushi rice gloss.timing140°F
- ✓Press rice firmly into ice cube molds using 2-3 pounds of pressure to compress grains and prevent cubes from falling apart when unmolded.technique2-3 pounds pressure
- ✓Chill filled ice cube trays for 30-45 minutes before unmolding so rice sets properly and maintains clean cube edges.timing30-45 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Sushi rice needs exactly 10% vinegar by weight—too little and it falls apart, too much turns mushy.
Super Easy Sushi Cubes
Dive into the delightful world of homemade sushi with these super simple sushi cubes! Featuring fresh sushi rice, vibrant veggies, and your choice of protein, this fun twist on traditional sushi is not only quick to whip up but also a feast for the eyes. Perfect for impressing your friends or enjoying a cozy night in, these bite-sized delights are sure to become a favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 aguacate
- Ralladura de limón
🥩Meat & Seafood(1)
- 180 g aprox. de salmón fresco (0.4 lbs)
🫙Pantry Staples(3)
- 100 g de arroz (3.53 oz)
- Vinagre de arroz
- Sésamo
🍯Sauces & Condiments(1)
- Salsa de soja
📦Other(1)
- Cebollino
👨🍳 Instructions
- 1
Wash the rice in a colander 5-6 times until the water runs clear.
- 2
Put it in a pot and add double the water plus half more.
- 3
When it boils, cook for 15 minutes on very low heat with the lid on.
- 4
Turn off and let it rest for another 15 minutes without uncovering.
- 5
Open, add 2 tablespoons of rice vinegar (if you don't have it, use regular vinegar plus a bit of sugar) and stir until it loses moisture and becomes sticky.
- 6
Cover an ice cube tray with plastic wrap and mark the holes with your fingers.
- 7
In each hole, put: salmon, avocado, and a ball of rice (pressing well).
- 8
Cover with more plastic wrap, flip the tray... and your sushi cubes are ready!
- 9
Finish with soy sauce, chives, sesame, and lemon zest.
💡 Pro Tips
- ✓Rinse sushi rice until water runs clear to remove excess surface starch, preventing gummy texture - you need to remove about 20-30% of the starch coating.technique20-30% starch removal
- ✓Use a 1.5:1 water-to-rice ratio (not the recipe's 2.5:1) for proper sushi rice texture - too much water creates mushy rice that won't hold cube shapes.ingredient1.5:1 ratio
- ✓Add rice vinegar while rice is still warm (around 140°F) so the grains absorb seasoning evenly and develop proper sushi rice gloss.timing140°F
- ✓Press rice firmly into ice cube molds using 2-3 pounds of pressure to compress grains and prevent cubes from falling apart when unmolded.technique2-3 pounds pressure
- ✓Chill filled ice cube trays for 30-45 minutes before unmolding so rice sets properly and maintains clean cube edges.timing30-45 minutes