Ahi Sushi Cups
Description
Skip the mat-and-roll routine and keep sushi night simple with these easy-to-make and impressive-to-serve ahi sushi cups.
Ingredients
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1 cup sushi rice, rinsed
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1 1/4 cups water
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8 teaspoons rice vinegar, divided
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1 tablespoon white sugar
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1 ounce 1/3 less fat cream cheese at room temperature
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1 tablespoon kosher salt, divided
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cooking spray
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2 tablespoons lower-sodium soy sauce
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1 teaspoon dark sesame oil
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1/4 teaspoon crushed red pepper
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1 pound sushi-grade ahi tuna, cubed
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1/2 cup cucumber - peeled, seeded, and diced
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2 medium green onions, thinly sliced
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1 large avocado, diced
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1/2 tablespoon black sesame seeds, lightly toasted
Directions
1
Combine rice and water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes (do not uncover while cooking.) Remove pan from heat and let stand, covered, for 10 minutes.
2
While rice stands, combine 2 tablespoons vinegar and sugar in a small microwave-safe bowl; microwave on high until boiling, 30 to 45 seconds. Stir mixture with a whisk until sugar dissolves. Add cream cheese and 1/2 teaspoon salt to bowl, stirring with a whisk to combine. Gently fold vinegar mixture into rice using a rubber spatula; let stand for 5 minutes.
3
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 2 1/2 tablespoons rice per cup). Refrigerate for 30 to 40 minutes.
4
Combine remaining 2 teaspoons vinegar, remaining 1/2 teaspoon salt, soy sauce, sesame oil, and red pepper in a medium bowl, stirring with a whisk. Add tuna, cucumber, green onions, and avocado to bowl. Toss gently to combine.
5
Divide tuna mixture evenly among rice cups; sprinkle evenly with sesame seeds. Gently remove cups from pan by lifting parchment paper edges.