No-Roll Sushi Cups

Submitted by Food.com

"Never stress about your rolling technique (or lack thereof) again."

 

• Ready In: 50mins
• Ingredients: 12
• Yields: 12 cups

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)

directions

1. 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.
2. 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.
3. 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.