Ahi Sushi Cups

Impress your guests with these adorable and healthy snacks.

Total Time 2 hours Servings 6 servings

Ingredients

• 1 cup sushi rice rinsed well
• 8 tsp rice vinegar divided
• 1 tbsp sugar
• 1 oz 1/3-less-fat cream cheese softened
• 1 tbsp salt divided
• cooking spray
• 2 tbsp lower-sodium soy sauce
• 1 tsp dark sesame oil
• 1/4 tsp 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 tbsp black sesame seeds lightly toasted

Instructions

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 the 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.