SUSHI CUPS RECIPES

AHI SUSHI CUPS RECIPE | MYRECIPES

Ahi Sushi Cups Recipe | MyRecipes image

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.

Provided by Darcy Lenz

Yield Serves 6 (serving size: 2 cups)

Number Of Ingredients 14

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
¼ teaspoon crushed red pepper
½ 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
½ tablespoon black sesame seeds, lightly toasted

Steps:

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.

Nutrition Facts : Calories 203 calories, CarbohydrateContent 16 g, CholesterolContent 33 mg, FatContent 6.2 g, FiberContent 2 g, ProteinContent 21 g, SaturatedFatContent 1.5 g, SodiumContent 606 mg, SugarContent 3 g

NO-ROLL SUSHI CUPS RECIPE - FOOD.COM

No-Roll Sushi Cups Recipe - Food.com image

Make and share this No-Roll Sushi Cups recipe from Food.com.

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 12 cups

Number Of Ingredients 12

Ingredients

3/4 cup sushi rice
kosher salt
6 ounces fresh ahi tuna, cut into 1/2-inch cubes
1/2 English cucumber, cut into 1/2-inch cubes (about 6 ounces)
3/4 of an avocado, peeled and cut into 1/2-inch cubes
2 scallions, very thinly sliced on the bias
2 tablespoons rice wine vinegar
2 tablespoons toasted black sesame seeds, for serving (white ones are fine too)
2 tablespoons toasted nori, strips for serving
soy sauce, for serving
wasabi, for serving (optional)
pickled ginger, for serving (optional)

Steps:

Bring 1 ? cups water to a boil over high heat. Add rice and 1 teaspoon salt. Stir and cover. Reduce to low and steam until rice is very tender, about 20 minutes. Let sit an additional 5 minutes. Uncover and fluff with a fork.
Cut twelve 5-inch squares of parchment. Center one square over the cup of a 12-cup muffin tin. When rice is cool to the touch but still warm, spoon 2 rounded tablespoons into paper. Using wet fingers, press rice on the bottom, against, and up the sides of the muffin tin to form a rice cup. Repeat with remaining rice and additional pieces of parchment. You should use entire portion of steamed rice.
Combine ahi tuna, cucumber, avocado, scallions, and rice wine vinegar in a large bowl. Gently fold to combine. Divide mixture among rice cups. Top with sesame seeds and toasted nori, and serve immediately, with soy sauce, wasabi, and ginger.

Nutrition Facts : Calories 94.6, FatContent 3.4, SaturatedFatContent 0.6, CholesterolContent 5.4, SodiumContent 8, CarbohydrateContent 11.5, FiberContent 1.5, SugarContent 0.4, ProteinContent 4.7

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