Spicy Tuna-Avocado Baked Sushi Cups
1. Preheat oven to 375°; spray 12-cup standard muffin pan with cooking spray. Prepare rice as label directs; fold in vinegar. Makes about 2 cups.
2. In medium bowl, toss tuna and 2 tablespoons mayonnaise. Makes about 1 1/2 cups.
3. Spread about 2 1/2 tablespoons rice over each nori piece; press into prepared cups and top each with 2 tablespoons tuna mixture. Bake 10 minutes or until internal temperature of tuna reaches 145° or to desired doneness.
4. Top sushi cups with avocado, onions and sesame seeds; serve drizzled with remaining 2 tablespoons mayonnaise and teriyaki sauce, if desired.
Approximate nutritional values per serving (2 sushi cups): 302 Calories, 15g Fat, 2g Saturated Fat, 40mg Cholesterol, 390mg Sodium, 24g Carbohydrates, 2g Fiber, 1g Sugars, 1g Added Sugars, 17g Protein
Dietary Needs:
Dairy-Free
Kosher
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Nutritional Information
Approximate nutritional values per serving (2 sushi cups): 302 Calories, 15g Fat, 2g Saturated Fat, 40mg Cholesterol, 390mg Sodium, 24g Carbohydrates, 2g Fiber, 1g Sugars, 1g Added Sugars, 17g Protein
Dietary Needs:
Dairy-Free
Kosher
Directions
1. Preheat oven to 375°; spray 12-cup standard muffin pan with cooking spray. Prepare rice as label directs; fold in vinegar. Makes about 2 cups.
2. In medium bowl, toss tuna and 2 tablespoons mayonnaise. Makes about 1 1/2 cups.
3. Spread about 2 1/2 tablespoons rice over each nori piece; press into prepared cups and top each with 2 tablespoons tuna mixture. Bake 10 minutes or until internal temperature of tuna reaches 145° or to desired doneness.
4. Top sushi cups with avocado, onions and sesame seeds; serve drizzled with remaining 2 tablespoons mayonnaise and teriyaki sauce, if desired.