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Ahi Sushi Cups

Teresa Sabga

Skip the mat-and-roll routine and keep sushi night simple with these easy-to-make and impressive-to-serve cups. For a wow-worthy party app, try this recipe in mini muffin cups to create perfectly poppable bites.


Yields: Serves 6 (serving size: 2 cups)

Nutrition

calories 203

fat 6.2g

satfat 1.5g

monofat 2.8g

polyfat 1g

protein 21g

carbohydrate 16g

fiber 2g

sugars 3g

Est. Added Sugars 2g

cholesterol 33mg

iron 2mg

sodium 606mg

calcium 21mg

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

1/4 teaspoon crushed red pepper

1/2 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

1/2 tablespoon black sesame seeds, lightly toasted

Directions

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.

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