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Ahi Sushi Cups

Teresa Sabga

Yield

Serves 6 (serving size: 2 cups)

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.

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

Nutrition Information

  • 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

  1. 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. 

  2.  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.

  3.  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.

  4.  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.

  5.  Divide tuna mixture evenly among rice cups; sprinkle evenly with sesame seeds. Gently remove cups from pan by lifting parchment paper edges.