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Recipe Summary test

total:
50 mins
Yield:
16 pieces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan over medium-high heat, prepare sushi rice according to the package directions. Let it cool for 10 minutes, then transfer it to a bowl. Add cream cheese, powdered sugar, salt, and chopped fruit and stir until well blended.

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  • Lightly spray a 16-well ice cube tray with cooking spray. Drop a heaping 1/4 teaspoon of finely chopped strawberries into each well, spreading them evenly to cover the bottom. Fill each well with 1 tablespoon of the rice mixture, pressing firmly to pack the ingredients. If needed, add more of the rice mixture and pack until full.

  • To unmold the sushi, invert the tray and tap it firmly atop a cutting board. Cover and keep refrigerated (keep them cool in a lunch with an ice pack or reusable ice cubes).

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