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)


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


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

How to Make It

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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