Step 1

Make the rice in your preferred method (we like the ratio of 1 cup short grain rice to 3 cups water to ensure its a stick rice), then mix in black sesame seeds and rice vinegar. Set aside.

Step 2

Make the mayonnaise hot sauce by combining all of the ingredients, mixing together and then set aside.

Step 3

Prepare the ice cube tray but lining it with plastic wrap and press down into each ice cube section so each slot is covered (our ice cube tray had 14 slots).

Step 4

To assemble the sushi, line the bottom of the tray with desired ingredients, for example: thinly sliced cucumber & avocado, smoked salmon and avocado, mango etc. Make whichever combinations of ingredients you like - we find that 1-2 layers works well. Sprinkle in crispy onion or garlic to each slot if desired or save them for a garnish.

Step 5

Once all of the layers are created / all of the ice cube slots are full, add in the rice to each section, pressing down to help flatten the rice and adhere it to the first layer of toppings.

Step 6

Place a cutting board or plate on top of the ice cube tray and quickly flip it over. Life the ice cube tray up and off of the sushi, then gently remove the plastic wrap. The sushi pieces should stay together but if some don't, just gently put them back together.

Step 7

Top the sushi pieces with spicy mayonnaise, crispy onions or garlic (if you didn't use when making the sushi) and sesame seeds. Use a seaweed crisp to pickup pieces or dip into soy sauce or tamari and enjoy!