2Food > Ahi Sushi Cups

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What you need

1 pound raw sushi-grade ahi tuna, cut into 1/2-inch cubes
1 large diced, peeled avocado
1/2 tablespoon black sesame seeds, lightly toasted
1/4 teaspoon crushed red pepper
1/2 cup cubed, seeded, peeled cucumber
1 teaspoon dark sesame oil
2 green onions, thinly sliced
1 tablespoon kosher salt, divided
1 ounce 1/3-less-fat cream cheese, softened
2 tablespoons lower-sodium soy sauce
8 teaspoons rice vinegar, divided
1 tablespoon sugar
1 cup sushi rice, rinsed well

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How to do 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).

2. Remove pan from heat; let stand covered 10 minutes.

3. 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.

4. 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.

5. 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.

6. Combine remaining 2 teaspoons vinegar, remaining 1/2 teaspoon salt, soy sauce, oil, and red pepper in a medium bowl, stirring with a whisk.

7. Add cucumber, tuna, onions, and avocado to bowl. Toss gently to combine.

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

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Nutrition

Calories
310.37cal ( 15.52% of daily need)
Fat
10.55g ( 16.23% of daily need)
Saturated Fat
2.27g ( 14.21% of daily need)
Carbohydrates
31.61g ( 10.54% of daily need)
Sugar
2.84g ( 3.16% of daily need)
Cholesterol
31.28mg ( 10.43% of daily need)
Sodium
1399.15mg ( 60.83% of daily need)
Protein
21.32g ( 42.64% of daily need)
Vitamin B12
7.17µg ( 119.54% of daily need)
Selenium
32.94µg ( 47.06% of daily need)
Vitamin B3
8.04mg ( 40.18% of daily need)
Vitamin A
1797.94IU ( 35.96% of daily need)
Vitamin D
4.32µg ( 28.82% of daily need)
Phosphorus
252.9mg ( 25.29% of daily need)
Vitamin B6
0.49mg ( 24.47% of daily need)
Manganese
0.42mg ( 21.07% of daily need)
Vitamin B1
0.28mg ( 18.39% of daily need)
Vitamin B2
0.27mg ( 16.16% of daily need)
Vitamin B5
1.6mg ( 16.04% of daily need)
Vitamin K
16.34µg ( 15.57% of daily need)
Magnesium
61.49mg ( 15.37% of daily need)
Fiber
3.44g ( 13.76% of daily need)
Potassium
429.27mg ( 12.26% of daily need)
Copper
0.23mg ( 11.49% of daily need)
Vitamin E
1.53mg ( 10.2% of daily need)
Iron
1.77mg ( 9.85% of daily need)
Folate
37.34µg ( 9.33% of daily need)
Zinc
1.18mg ( 7.85% of daily need)
Vitamin C
4.46mg ( 5.4% of daily need)
Calcium
33.71mg ( 3.37% of daily need)

Breakdown

Proteins
27.81%
Fat
30.95%
Carbs
41.24%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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