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Ahi Sushi Cups
Ahi Sushi Cups
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
115 minutes
Simplify sushi night with impressive ahi sushi cups - no rolling required.
Ingredients:
  • 1 cup sushi rice, rinsed
  • 1.25 cups water
  • 8 teaspoons rice vinegar, divided
  • 1 tablespoon white sugar
  • 1 ounce 1/3 less fat cream cheese at room temperature
  • 1 tablespoon kosher salt, divided
  • cooking spray
  • 2 tablespoons lower-sodium soy sauce
  • 1 teaspoon dark sesame oil
  • 0.25 teaspoon crushed red pepper
  • 1 pound sushi-grade ahi tuna, cubed
  • 0.5 cup cucumber - peeled, seeded, and diced
  • 2 medium green onions, thinly sliced
  • 1 large avocado, diced
  • 0.5 tablespoon black sesame seeds, lightly toasted
Instructions:
  • In a saucepan, bring rice and water to a boil over medium-high heat. Reduce heat, cover, and simmer for 20 minutes until liquid is absorbed. Remove from heat and let sit covered for an additional 10 minutes before serving.
  • Allow the rice to sit. In a small microwave-safe bowl, mix 2 tablespoons of vinegar and sugar. Microwave on high until boiling, for about 30 to 45 seconds. Whisk the mixture until the sugar dissolves. Add cream cheese and 1/2 teaspoon salt to the bowl and stir to combine. Then, gently fold the vinegar mixture into the rice using a rubber spatula. Let it sit for 5 minutes.
  • Coat muffin cups and parchment paper with cooking spray. Line muffin cups with parchment paper. Press rice mixture into cups evenly. Refrigerate for 30 to 40 minutes.
  • In a medium bowl, whisk together 2 teaspoons of vinegar, 1/2 teaspoon salt, soy sauce, sesame oil, and red pepper. Add tuna, cucumber, green onions, and avocado. Gently toss to combine.
  • Evenly distribute the tuna mixture among the rice cups and sprinkle sesame seeds on top. Carefully lift the cups from the pan by pulling up the edges of the parchment paper.

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