Sushi Salad In a Jar
Pin RecipeWant to punch-up your lunch? Sushi in a Jar is easy to put together, store, and carry around. With a little bit of prep and layering, you can easily have your own sushi in a jar.
Servings: 3
Ingredients:
- 1 lb cooked shrimp (or drained crab meat, tuna)
- 1 cup cucumber (diced/spiraled)
- 1 cup red cabbage (sliced)
- 1 cup mango (cut in thinly strips)
- 1 cup carrot (matchsticks)
- 1 seaweed salad (optional - get it from Asian store)
- 1 sheet Seaweeds/Nori (cut into thin strips)
For Sushi Rice:
- 2 cups cooked sushi rice (or sticky rice)
- 2 tablespoon rice wine vinegar
- 2 tablespoon sugar
Sushi Base Sauce:
- ⅛ cup rice vinegar
- ¼ cup Ponzu soy sauce (available at Asian store)
- 2 tablespoon brown sugar (or honey)
- 1 tablespoon onions (diced)
- 1 tablespoon garlic minced
For Garnish:
- sesame seeds
Instructions:
- Cook the sticky rice according to package directions. Once cooked, add the rice vinegar and sugar.
- Once cooked, add sugar and rice vinegar. Mix well and set aside.
- Arrange the ingredients and layer in this particular order: 2 tablespoon of Sushi Base sauce, Shrimp (or drained crab meat), cucumber, seaweed salad, cabbage, carrots, mango sticky rice, nori (seaweed) strips and sesame seeds.
- Store the jar in the fridge for up to 3 days. Just dump into a bowl when ready to eat.
Notes:
Recipe Adapted from: Girl on Bloor
Nutrition Information:
Calories: 450.12kcal | Carbohydrates: 64.44g | Protein: 38.86g | Fat: 3.26g | Saturated Fat: 0.95g | Sodium: 1471.6mg | Fiber: 3.24g | Sugar: 27.99g
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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