Ahi Tuna Sushi Cups
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
Directions
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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.
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.
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.
Using wet hands, press about 2 1/2 T. of rice mixture evenly along the bottom and sides of each of the muffin cups. Refrigerate 30 - 40 minutes.
Combine remaining 2 t. vinegar, remaining 1/2 t. salt, soy sauce, sesame oil and crushed red pepper flakes in a medium bowl; stir 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 the pan by lifting up the parchment paper edges.
Makes 12 muffin cups: 6 two cup servings.