Ahi Sushi Cups

In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer until the water is fully absorbed (about 20 minutes). Avoid lifting the lid during cooking. Remove from heat and let stand, covered, for 10 minutes to allow the rice to steam.

While the rice is resting, prepare the vinegar mixture: In a small microwave-safe bowl, combine 2 tablespoons of rice vinegar and the sugar. Microwave on high until the mixture boils and the sugar dissolves (approximately 30-45 seconds). Whisk until completely smooth. Add the softened cream cheese and 1/2 teaspoon of kosher salt to the bowl. Whisk until the mixture is fully incorporated and creamy. Gently fold the vinegar mixture into the cooked rice using a rubber spatula, ensuring even distribution. Let stand for 5 minutes.

Prepare the sushi cups: Generously coat a 12-cup muffin tin with cooking spray. Cut twelve 5-inch squares of parchment paper. Lightly spray each square with cooking spray. Press the parchment squares into the muffin cups, forming neat liners. With moistened hands, press the rice mixture evenly into the bottom and up the sides of each muffin cup, using about 2 1/2 tablespoons of rice per cup. Refrigerate for at least 30-40 minutes to allow the rice cups to firm up.

Prepare the tuna mixture: In a medium bowl, whisk together the remaining 2 teaspoons of rice vinegar, the remaining 1/2 teaspoon of kosher salt, soy sauce, sesame oil, and crushed red pepper flakes. Add the cubed ahi tuna, diced cucumber, sliced green onions, and diced avocado to the bowl. Toss gently to combine, being careful not to overmix.

Assemble and serve: Divide the tuna mixture evenly among the chilled rice cups. Sprinkle the tops evenly with toasted black sesame seeds. Gently remove the sushi cups from the muffin tin by lifting the edges of the parchment paper liners. Serve immediately and enjoy!