Sushi ingredients are packed into an ice cube tray, covered with sushi rice and makes a great instant sushi.

Using an Ice Cube tray you can make this stunning Sushi! I always look around my kitchen for items I can reuse to make other things. I collect trays, bottles etc just for their shapes. Ice cube trays have many uses, when my kids were younger, I would use them to freeze baby food, and these days I often use them to freeze pastes and purees for later use. So imagine my joy when I learned you could use it to make sushi! Mind blown!

Some tips to getting these right

  1. Don’t use trays that are too wide or deep
  2. Lightly oiling the tray will help the cling film stick to the tray better
  3. Cling film is a must for easy removal
  4. Cover with warm freshly made rice and prepare to eat the Sushi within hours of making it as Sushi rice tends to dry out
  5. Sushi rice MUST be rinsed and soaked and cooked with a 1:1 ratio rice to water

Other than these tips there are NO rules, these can be customized any way you like – use your imagination!

If you’re planning to make this for a party, I would invest in multiple trays(they are cheap). Make them an hour or so before serving and only refrigerate 10 mins or so before you serve. The key to this being amazing is to make it as fresh possible.

Ice cube Sushi

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  • 1 cup Sushi rice
  • 1 cup Water
  • 1 tbsp Salt
  • 1 tbsp Sugar
  • 1 tbsp Rice Vinegar
  • 1 tbsp black Sesame seeds

Other ingredients as required

  • Shrimp boiled and cut in half
  • Smoked Salmon cut in rectangles
  • Crab sticks cut to size
  • Cucumber cut in slices and rectangles
  • Avocado

Garnish (optional)

  • Unagi sauce
  • Soya sauce
  • Seaweed
  • Sushi seasoning Wasabi
  • Slices of red Chilli


  • Grease the ice cube trays for better grip
  • Use cling film that is double the size of the tray
  • Start from one end and push firmly into the cavities
  • Fill the cavities with Shrimp, Smoked Salmon and Crab sticks as required
  • Top with cucumber and avocado
  • Cook the rice with the salt and sugar
  • Once cooked fluff and add the rice vinegar and sesame seeds
  • Once the rice has cooled and is just barely warm, press it into the ice cube trays
  • Cover with cling film and press down
  • Refrigerate for 10 mins
  • To unmold, remove the top covering of cling film and turn the ice cube tray over on a cutting board and gently lift to release
  • You may have to use a knife to cut some of them