Sushi is usually created using the mat and roll method. Today we try a different method in which sushi is created in a cup versus in a roller.
- 1 cup of rice
- 8 teaspoon of rice vinegar
- 1 tablespoon of sugar
- 1 tablespoon salt
- 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
- 1 large diced, peeled avocado
- 1/2 tablespoon black sesame seeds, lightly toasted
- 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.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.
Image & Recipe Credits: Ah Sushi Cup