Description

Make sushi simpler by not rolling them and making them in muffin cups instead. It's a lot easier to prepare, especially for beginners, tastes the same and makes a nice presentation for parties.

Ingredients

• 1 c. sushi rice, rinsed well
• 1 1/4 c. water
• 8 t. rice vinegar, divided
• 1 T. sugar
• 1 oz. 1/3-less-fat cream cheese, softened
• 1 T. kosher salt, divided
• non-stick cooking spray
• 2 T. lower-sodium soy sauce
• 1 t. dark sesame oil
• 1/4 t. crushed red pepper flakes
• 1/2 c. cubed, seeded, peeled cucumber
• 1 lb. raw sushi-grade ahi tuna, cut into 1/2-inch cubes
• 2 green onions, thinly sliced
• 1 large diced, peeled avocado
• 1/2 T. black sesame seeds, lightly toasted

Steps

1. Combine rice and 1 1/4 c. water in a medium saucepan over medium-high heat; bring to a boil; reduce heat to low; cover; cook 20 minutes or until liquid is absorbed (DO NOT uncover while cooking). Remove pan from heat; let stand covered 10 minutes.
2. While rice stands, combine 2 T. vinegar and sugar in a small microwave-safe bowl; microwave on HIGH 30 - 45 seconds or until boiling. Stir mixture with a whisk until sugar dissolves. Add cream cheese and 1/2 t. salt to bowl, stirring with a whisk to combine. Gently fold vinegar mixture into rice using a rubber spatula; let stand 5 minutes.
3. Cut parchment paper into 12 - five inch pieces; lightly spray each piece with non-stick cooking spray. Generously spray 12 muffin cups with non-stick cooking spray. Press parchment squares into the muffin cups to form a liner.