Ahi Lettuce Cups

spicy korean sauce, crunchy veggies

STARS

Ahi lettuce cups are the best excuse to eat with your hands, featuring crisp butter lettuce leaves perfect for stuffing with sushi rice, vibrant mixed veggies, and super-fresh wild-caught tuna. Add flavorful Korean sauce on the side to drizzle or dunk your lettuce cups to suit your tastes.

Difficulty Level

Total Time: 20 minutes

Active Time: 20 minutes

Ingredients

Sushi Rice

2 cups white rice
4 cups water
¼ cup rice wine vinegar
2 tablespoons white sugar
1/2 teaspoon salt

Bibimbap Sauce

1/4 cup gochujang sauce
2 tablespoons apple cider vinegar
1 teaspoon sesame oil
2 teaspoons sugar
1 tablespoon rice wine vinegar
2 tablespoons water
2 tablespoons canola oil
1 tablespoon white sesame seeds

Lettuce Cups

1 cup carrot matchsticks
2 radishes, sliced into matchsticks
1 cup edamame
16 ounces sushi-grade ahi tuna, diced
2 heads butter lettuce, leaves separated and cleaned
Sesame seeds, for garnish

Directions

Rinse the rice in cold water and drain three times. Place the rice and water in a saucepan, bring to a simmer, cover, and cook until the grains are tender, about 20 minutes.

In a small bowl, combine the rice wine vinegar, sugar and salt until the sugar and salt are dissolved. Season the cooked rice with the vinegar mixture.

Combine all of the bibimbap sauce in a large bowl, adding water as necessary to reach a pourable consistency.

In a bowl, toss together the carrots, radishes and edamame.

To serve, arrange the lettuce leaves, sushi rice, tuna, sauce, veggies and sesame seeds for make-your-own lettuce cups.