Ahi Sushi Cups
Ingredients
- 1 cup sushi rice. rinsed well
- 8 teaspoons rice vinegar. divided
- 1 tablespoon sugar
- 1 ounce 1/3-less-fat cream cheese. softened
- 1 tablespoon kosher salt. divided
- Cooking spray
- 2 tablespoons lower-sodium soy sauce
- 1 teaspoon dark sesame oil
- ¼ teaspoon crushed red pepper
- ½ cup cubed. seeded. peeled cucumber
- 1 pound raw sushi-grade ahi tuna. cut into 1/2-inch cubes
- 2 green onions. thinly sliced
- 1 large diced. peeled avocado
- ½ tablespoon black sesame seeds. lightly toasted
Instructions
- Combine rice and 1 1/4 cups water in a medium saucepan over medium-high heat. Bring to a boil; reduce heat to low. cover. and cook 20 minutes or until liquid is absorbed do not uncover while cooking. Remove pan from heat; let stand covered 10 minutes.
- While rice stands. combine 2 tablespoons vinegar and sugar in a small microwave-safe bowl; microwave on HIGH 30 to 45 seconds or until boiling. Stir mixture with a whisk until sugar dissolves. Add cream cheese and 1/2 tsp. salt to bowl. stirring with a whisk to combine. Gently fold vinegar mixture into rice using a rubber spatula; let stand 5 minutes.
- Generously coat 12 muffin cups with cooking spray. Lightly coat each of 12 5-inch square parchment paper pieces with cooking spray; press paper squares into muffin cups to form a liner. Using moistened hands. press rice mixture evenly along bottom and sides of muffin cups about 21/2 tablespoons rice per cup. Refrigerate 30 to 40 minutes.
- Combine remaining 2 teaspoons vinegar. remaining 1/2 teaspoon salt. soy sauce. oil. and red pepper in a medium bowl. stirring with a whisk. Add cucumber. tuna. onions. and avocado to bowl. Toss gently to combine.
- Divide tuna mixture evenly among rice cups; sprinkle evenly with sesame seeds. Gently remove cups from pan by lifting parchment paper edges.
