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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sushi rice	3/4	cup		151.3	0.0	33.66	0.85
kosher salt				151.3	0.0	33.66	0.85
ahi tuna	6	ounces	cut	151.3	0.0	33.66	0.85
english cucumber	1/2	ounces	cut	151.3	0.0	33.66	0.85
avocado	3/4		peeled cut	-	-	-	-
scallion	2		sliced	64.0	14.68	3.66	0.38
rice wine vinegar	2	tablespoons		-	-	-	-
black sesame seed	2	tablespoons	toasted	151.3	0.0	33.66	0.85
nori	2	tablespoons	toasted	151.3	0.0	33.66	0.85
soy sauce				-	-	-	-
wasabi				-	-	-	-
ginger			pickled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.