Since watching the End of the Line you may have sworn to stave your family off of fish. But with a little ingenuity (making a salmon/sweet potato substitution for example) and help from your sweetheart sushi chefs, this DIY recipe for Ice Cube Tray Sushi by former Cookie magazine editors, Pilar Guzmán, Jenny Rosentrach, and Alanna Stang from their new book Time For Dinner is sure to please tiny pallets.
Ice Cube Tray Sushi
7 oz. sashimi-grade salmon, cut into ¼-inch cubes (cooked shrimp or vegetables work well, too)
*Here’s an EDF guide to Eco-Best seasfood
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.