- 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
- calories 203
- fat 6.2 g
- satfat 1.5 g
- monofat 2.8 g
- polyfat 1 g
- protein 21 g
- carbohydrate 16 g
- fiber 2 g
- sugars 3 g
- Est. Added Sugars 2 g
- cholesterol 33 mg
- iron 2 mg
- sodium 606 mg
- calcium 21 mg
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.