Creative Muffin Tin Appetizer: Ahi Sushi Cups

March 4, 2016 | By | Comments (6)

1602w-poke-bowls-2

Ahi Sushi 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.

1 cup sushi rice, rinsed well
8 teaspoons rice vinegar, divided
1 tablespoon sugar
1 ounce 1/3-less-fat cream cheese, softened
1 teaspoon 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

1. Combine rice and 11/4 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.

1602w-poke-bowls-13. 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.

SERVES 6 (serving size: 2 cups)
CALORIES 203; FAT 6.2g (sat 1.5g, mono 2.8g, poly 1g); PROTEIN 21g; CARB 16g; FIBER 2g; SUGARS 3g (est. added sugars 2g); CHOL 33mg; IRON 2mg; SODIUM 606mg; CALC 21mg

More Muffin Tin Recipes:

COMMENTS

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    May 17, 2016 at 6:00 am
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    […] Muffin Tin Ahi Sushi Cups […]

    May 9, 2016 at 6:00 am
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    […] Muffin Tin Ahi Sushi Cups […]

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    April 29, 2016 at 8:00 am
  5. Wendy

    Awesome recipe! All my sushi friends loved it. I did some mini cupcake size and some regular. Served with a tube of wasabi, pickled ginger, and lo sodium soy.

    April 22, 2016 at 10:42 am
  6. Single-Serve Garlic Pull-Apart Breads | Cooking Light

    […] Ahi Sushi Cups […]

    March 5, 2016 at 11:00 am

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