Ice Cube Tray Sushi

If you know us you know we love sushi. But after one too many lopsided rolls and rice sticking to everything, we knew there had to be an easier way. Enter: Ice Cube Tray Sushi – the cutest, most foolproof sushi hack ever. You just press everything into the tray, give it a gentle flip, and suddenly you have bite-size sushi cubes that look impressive but take zero rolling skills. If you’ve been searching for a beginner-friendly sushi recipe, thenthis fun, no-roll method is about to become your new obsession.

Before you start

• Ice Cube Tray Sushi is a straightforward, no-roll method for making sushi without any special skills.
• The sushi cubes are customizable, allowing you to use various ingredients like fish, veggies, or tofu.
• Preparing Ice Cube Tray Sushi takes only 15 minutes with less mess compared to traditional sushi making.
• You can add flavors like chili crisp or sesame oil to enhance the rice, and even layer cream cheese for silky texture.
• This sushi is suited to parties, snacks, or lunchboxes, making it both adorable and practical.

What stands out

No rolling required: If sushi rolling has ever stressed you out, this method is your new best friend. No bamboo mat, no technique — just press, flip, and enjoy. So cute and bite-sized: The little sushi cubes come out perfectly shaped every time, which makes them ideal for parties, snack boards, and lunchboxes. Completely customizable: Use raw fish, cooked shrimp, crab, veggies, tofu, or smoked salmon — you can make this sushi recipe work with what you love, or what you already have in the fridge. Less mess: No rice-covered countertops. No falling-apart rolls. Just neat, tidy sushi that actually feels doable on a weeknight. Ready in just 15 minutes: Once your rice is cooked, this comes together so fast. It’s one of the quickest ways to enjoy homemade sushi without turning it into a whole kitchen project.

Kitchen tip

When pressing the rice into each cube, wet your hands first. This keeps the rice from sticking to your fingers and helps you press it down evenly.

Swaps

1. If you like a bit of heat and texture throughout, try mixing a small spoonful of chili crisp or crispy garlic directly into the rice before pressing it into the tray.
2. Use sushi-grade salmon, tuna, or a combo of both. Because the cubes are small, slicing the fish extra thin makes layering easier and gives you a better bite every time. (Always buy your seafood from a trusted fishmonger or seafood counter and be sure to ask if it’s safe for raw consumption.)
3. Swapping the cucumber for thin slices of mango gives these cubes a sweet-savory contrast that pairs especially well with salmon.
4. For a nuttier base flavor, stirring a few drops of toasted sesame oil into the rice adds depth without overpowering the other layers.
5. Add a thin layer of cream cheese between the avocado and cucumber for that classic, creamy sushi vibe.

Serve it with

• Some of this Homemade Spicy Mayo.
• A side of Asian Cucumber Salad or Korean Carrot Salad.
• Some Shrimp Fried Rice or this Salmon Rice Bowl.
• Fresh Shrimp Spring Rolls or Vegetable Egg Rolls.

Questions

Can we make Ice Tray sushi ahead of time?

Yes, you can assemble them in the mark ice tray a few hours ahead and keep them covered in the fridge. For the best texture, wait to add the nori until right before serving so it stays crisp.

Do we have to use sushi-grade fish?

If you’re using raw fish, yes — sushi-grade tuna or salmon is important for safety. If that’s not available, cooked shrimp, crab, smoked salmon, or tofu are great alternatives.

Can we use regular rice instead of sushi rice?

You can, but sushi rice works best because it’s slightly sticky and holds the shape better. If using regular rice, press it firmly and consider seasoning it lightly with rice vinegar.

What’s the best way to keep the cubes from falling apart?

Press each layer down as you build, especially the rice. Packing everything firmly before inverting is the key to clean, sturdy pieces.

Can we make these without an ICE CUBE TRAY?

Yes, this can easily be scaled! Small bowls, ramekins, or even teacups work. Just line them well with plastic wrap and press firmly.

Ingredients

Makes 16 pieces

• 1.25 cups cooked rice
• salt, to taste
• 2 teaspoons rice wine vinegar
• ¼ teaspoon honey
• ½ avocado, thinly sliced
• 1 pound sushi grade salmon, tuna, or both. I used a mix of both that I sliced thinly into 16 pieces.
• 16 teaspoons spicy mayo, 1/2-1 teaspoon in each rectangle
• ½ sheet nori, cut into 16 small rectangles

Equipment

• Ice Tray
• Measuring Cups + Spoons
• Mixing Bowls
• Nakiri Knife
• Cutting Board

Method

1. In a bowl mix the rice wine vinegar and honey. Then, toss it with cooked rice and set aside.
2. Add a long piece of plastic wrap over a standard ice cube tray.
3. In each insert, press down the saran wrap as you add a small piece of sushi-grade tuna or salmon.
4. Note: for food safety, always purchase seafood labeled safe for raw consumption from a trusted fishmonger and follow proper refrigeration guidelines.
5. Follow by adding a thin slice of avocado.
6. Add a teaspoon of spicy mayo or kewpie into each cube.
7. Next, press down the rice mixture, packing it tightly into each cube.
8. Top with 16 small nori rectangles, one on each section.
9. Invert the tray, removing the plastic on top. Enjoy with soy sauce and your favorite garnishes.

Kitchen notes

• Spicy Sushi: If you like a bit of heat and texture throughout, try mixing a small spoonful of chili crisp or crispy garlic directly into the rice before pressing it into the tray.
• Fish Varieties: Use sushi-grade salmon, tuna, or a combo of both. Because the cubes are small, slicing the fish extra thin makes layering easier and gives you a better bite every time.
• Fruit Swap: Swapping the cucumber for very thin slices of mango gives these cubes a sweet-savory contrast that pairs especially well with salmon.
• Toasty Rice: For a nuttier base flavor, stirring a few drops of toasted sesame oil into the rice adds depth without overpowering the other layers.
• Cream Cheese Roll: Add a thin layer of cream cheese between the avocado and cucumber for that classic, creamy sushi vibe.
• Seafood Safety: For food safety, always use seafood labeled safe for raw consumption and follow proper refrigeration guidelines.