Crispy Rice Tuna-avocado Sushi Cups! Crispy Rice Cups Packe

• servings: makes about 12 cups
• total time: 14 minutes

Ingredients

2 cans Safe Catch Foods Yellowtail Tuna that I get from Costco

1 ripe avocado, divided (½ avocado, cut into cubes and ½ avocado, mashed)

½ cup finely chopped mini cucumbers

2 tbls chopped scallions

1 tbls sesame seeds

1 tbls tamari soy sauce

1 tsp sesame oil

3 cups cooked sushi rice, room temp (1 ½ cups dry made according to package)

Avocado oil

Chopped fresh cilantro, for topping

Black and white sesame seeds, for topping

Spicy Mayo

Directions

Preheat the oven to 400. Line a muffin pan with liners, then lightly grease the liners.

In a small bowl, mix the tuna, mashed avocado, cucumber, scallions, sesame seeds, soy sauce and sesame oil. Mix to combine then add the chopped avocado and gently combine. Place the tuna salad in the refrigerator until ready to use.

Place about 2-3 tablespoons of cooked sushi rice into each muffin cup. Use the back of a spoon to press the rice and form a small “basket.” Brush the tops with a little avocado oil and bake for 13-16 minutes until golden on the edges. Once they are done, let them cool completely.

Remove the liners, and fill each rice cup with a scoop of tuna, then drizzle with spicy mayo and garnish with the sesame seeds and cilantro.