I first shared this recipe for Sushi Cubes on my Israeli blog while traveling in Iceland, and it quickly took on a life of its own, with over 7 million views. Honestly? It makes sense.
It’s so easy! You layer everything into one large sheet tray, then cut it into neat little cubes. I kept it very simple here—rice, avocado, and salmon—but you can add thin slices of cucumber, nori, or literally anything else.
7 oz (200 g) fresh or smoked salmon, thinly sliced
2 ripe avocados
Optional (but lovely if you have it):
2 teaspoons mirin
1 tablespoon sesame oil
Instructions
- Rinse the rice 4 times, until the water runs clear. - Cook the rice with 3 cups water and the salt over low heat, covered, for about 20 minutes, or until the rice is soft. - At this point, you can mix in the mirin and sesame oil, if using. If you have them, add them. If not, it’s completely fine without. Stir gently to combine. - Let the rice cool to room temperature. - Line a rectangular pan (about 6 x 10 inches / 15 x 25 cm) with parchment paper. Arrange the salmon slices on the bottom so they cover it completely. - Slice the avocados and lay them in a generous, even layer over the salmon. - Add the rice on top and press it down gently with wet hands until level and compact. - Carefully invert onto a cutting board, cut into cubes, and drizzle with teriyaki or sweet chili sauce before serving.
Sushi Cubes
Notes
- After flipping, you can sprinkle the top with toasted sesame seeds, nigella seeds, or finely chopped chives. - Don’t hesitate to play with the layers—add cucumber, nori, or any of your favorite sushi ingredients.
