Ingredients

• 7 ounces sashimi-grade salmon, cut into1/4-inch cubes
• 3 scallions, chopped
• 1/4 cucumber, finely chopped (3 tablespoons)
• about 5 grape tomatoes, finely chopped (3 tablespoons)
• 2 teaspoons lime juice
• 1 teaspoon orange juice
• 2 1/2 tablespoons mayonnaise
• 1/4 teaspoon sesame oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups cooked rice (preferably from a Japanese or Chinese restaurant)

Directions

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

2 To make the sushi-rice blocks, use an ice-cube tray as a mold. (Small cups, mini-muffin tins, and tartlet pans will also work.) Prepare the mold by sprinkling it lightly with water.

3 Press the rice into the tray squares, then 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 teaspoons of the salmon mixture and serve.

Serves 4