Sushi Made Simple: Ice Tray Delights with De Grendel Sauvignon Blanc
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Sushi lovers, rejoice! This quick and easy recipe transforms everyday ingredients into beautifully crafted sushi bites, perfect for impressing guests or treating yourself to a delicious homemade indulgence. With a little help from readymade sushi rice and your trusty ice tray, you can skip the rolling and dive straight into the fun of assembling these delectable morsels.
Paired perfectly with a chilled glass of De Grendel Sauvignon Blanc, this recipe is your ticket to effortless entertaining or a luxurious weeknight treat.
Cook’s tip – use readymade sushi rice to speed up the recipe. This is usually available from most sushi takeaways or supermarkets retailing sushi.
Prep time: 15 mins / Cook time: 0 mins / Serves: 2
Ingredients:
- 250ml readymade sushi rice
- 1x 400g sushi-grade salmon or tuna fillet, thinly sliced
- 1 ripe avocado, peeled and thinly sliced
- Kewpie mayonnaise
- Sesame seeds
- Wasabi paste
- Nori seaweed sheets
- Pickled ginger and soy sauce, to serve
Method:
- Combine 2 tablespoons of Kewpie mayo with 5ml of wasabi paste. Line the ice tray with a sheet of clingfilm, pressing it into each hollow.
- Line the base of each hollow with a slice of fish and top with sliced avo.
- Add a dab of wasabi mayo on top of the avo and press in a small portion of sushi rice.
- Repeat to fill each hollow of the ice tray.
- Once filled, place a board on top of the ice tray and invert, carefully lifting the tray and removing the clingfilm.
- Top each piece of sushi with a ribbon of nori, a squeeze of Kewpie mayo and a sprinkle of sesame seeds, finely chopped chives or salmon roe.
- Serve the sushi with soy sauce, wasabi, ginger and chilled glasses of De Grendel Sauvignon Blanc