Sushi is an iconic dish of Japanese cuisine that has conquered palates all over the world. This bucket version is a creative and fun way to prepare it, ideal for sharing at gatherings or with family. Its origins date back to the need to preserve fish in vinegared rice, but today it has become a culinary art full of variety and flavor.
This sushi in a bucket recipe is perfect for those looking for an original presentation without the need to use bamboo mats. It is ideal for beginners who want to experiment with sushi at home, as well as for experts who want to surprise with a different technique. The preparation is simple: layers of fish and vegetables are placed in an ice cube tray, covered with rice, and left to rest in the refrigerator to set. Then they are unmolded and decorated with ingredients such as salmon roe, kinshi eggs, cream cheese, and wasabi, creating small sushi pieces perfect for enjoying with soy sauce.
Furthermore, this presentation allows you to play with the ingredients: you can vary the fish, add avocado, mango, or any other ingredient you prefer. It is a versatile, visually appealing, and very practical option for serving at events. Dare to try this innovative way to enjoy sushi.
Prep
10 min
Servings
8
Calories
210 kcal
Cover an ice cube tray with plastic wrap.
Add a layer of the various fish and cucumbers in each bucket as desired.
Spread the rice on the fish.
Place the bucket in the fridge for 10 minutes to set.
Place the bucket on a cutting board and remove the plastic wrap.
Garnish with the desired ingredients and serve with soy sauce.
