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
- sushi rice, rinsed: 1 cup
- ¼ cups water: 1 piece
- rice vinegar: 8 tsp (divided)
- white sugar: 1 Tbsp
- less fat cream cheese at room temperature: 0.33333 piece
- kosher salt: 1 Tbsp (divided)
- cooking spray:
- lower-sodium soy sauce: 2 Tbsp
- dark sesame oil: 1 tsp
- red pepper: 0.25 tsp (crushed)
- sushi-grade ahi tuna: 1 pound (cubed)
- cucumber - peeled, seeded, and: 0.5 cup (diced)
- medium green onions: 2 piece (sliced)
- avocado: 1 piece (diced)
- black sesame seeds, lightly: 0.5 Tbsp (toasted)
Metric Conversion
Stages of cooking
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Combine rice and water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes (do not uncover while cooking.) Remove pan from heat and let stand, covered, for 10 minutes.
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While rice stands, combine 2 tablespoons vinegar and sugar in a small microwave-safe bowl; microwave on high until boiling, 30 to 45 seconds. Stir mixture with a whisk until sugar dissolves. Add cream cheese and 1/2 teaspoon salt to bowl, stirring with a whisk to combine. Gently fold vinegar mixture into rice using a rubber spatula; let stand for 5 minutes.
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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 2 1/2 tablespoons rice per cup). Refrigerate for 30 to 40 minutes.
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Combine remaining 2 teaspoons vinegar, remaining 1/2 teaspoon salt, soy sauce, sesame oil, and red pepper in a medium bowl, stirring with a whisk. Add tuna, cucumber, green onions, and avocado to bowl. Toss gently to combine.
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Divide tuna mixture evenly among rice cups; sprinkle evenly with sesame seeds. Gently remove cups from pan by lifting parchment paper edges.
