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Family Dinner Ideas: No Apron Required

ice-cube-tray sushi!

You’re looking for more time with your kids, less time in the kitchen.

So were Pilar Guzmán, Jenny Rosenstrach, and Alanna Stang, three former editors from the now-defunct and much-missed Cookie magazine. Which is why they pooled their culinary brilliance and compiled a book of recipes for moms like you (and them), called Time for Dinner. Here’s one that uses leftover rice to dazzling effect.

Ice Cube Tray Sushi
Serves four

Ingredients
7 oz. sashimi-grade salmon, cut into ¼-inch cubes (cooked shrimp or vegetables work well, too)
3 scallions, chopped
3 tbsp. cucumber, finely chopped
3 tbsp. (approximately 5) grape tomatoes, finely chopped
2 tsp. lime juice
1 tsp. orange juice
2½ tbsp. mayonnaise
¼ tsp. sesame oil
¼ tsp. salt
1/8 tsp. pepper
2 c. cooked rice (preferably from a Japanese or Chinese restaurant)

1. Combine all ingredients except the rice in a bowl.

2. To make the sushi-rice blocks, use an ice cube tray as a mold. Prepare the mold by sprinkling it lightly with water.

3. Press the rice into the tray squares; use your finger to push a hole three-quarters of the way into each square.

4. Turn the mold upside down onto waxed paper and tap until the squares fall out.

5. Fill each hole with 2 tsp. of the salmon, shrimp, or vegetable mixture and serve.

Find more tasty recipes and ideas in Time for Dinner, available online at amazon.com and chroniclebooks.com, $25.

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