This version of sushi is a real showstopper. Try it for your next appetizer.
1. Bring sushi rice and water to a boil. Cover and simmer on lowest heat for 10 minutes. Turn off heat and let sit for another 10 minutes covered.
2. Add vinegar, sugar and cream cheese to hot rice and stir until well mixed.
3. Line a 12 muffin cup with parchment paper, lining the bottom and sides. When rice has cooled, divide amongst 12 cups and pat into bottom and up sides. Cover well and refrigerate for 30 minutes.
4. Meanwhile, combine all remaining ingredients and divide amongst rice cups. Best to serve within 30 minutes.
1 cup sushi rice
1 ¼ cups water
2 Tbsp rice wine vinegar
1 Tbsp sugar
¼ tsp salt
1 oz softened light cream cheese
2 Tbsp light soy sauce
2 tsp sesame oil
½ cup cubed seeded peeled cucumber
½ cup diced ripe avocado
2 green onions diced
12 oz ahi tuna
2 tsp black and white sesame seeds
Makes 12 cups
Nutritional Information per Serving
Saturated Fat 0g