Est. Added Sugars 2g
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
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.