These Dynamite Shrimp Sushi Jars are the perfect grab and go lunch, filled with all the flavours of your favourite sushi roll along with seaweed salad!
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HOW TO MAKE SHRIMP SUSHI JARS
Here we are, another day, another jar recipe. This time, it's these Dynamite Shrimp Sushi Jars that I'm kinda obsessed with. They are perfect for work week lunches since you can enjoy them cold, and you get all the flavour of your fave sushi roll without any of the work! Plus, add extra veggies for a more nutritious meal!
Here's how to make them:
- Cook sticky rice according to package directions, then mix in rice vinegar and sugar. Set aside and let cool.
- Chop and prepare ingredients then add to jars, layering in the following order: soy sauce, shrimp, cucumber, red cabbage, carrots, seaweed salad, sushi rice, nori strips, sesame seeds and Sriracha.
- Jars will keep in the fridge up to 5 days. To serve, dump into a large bowl, mix together and enjoy!
WHY STORE IN MASON JARS?
I've long touted mason jars as the perfect transportable container for work lunches. First of all, they're super skinny so they fit in your lunch bag and the fridge just right. Honestly, you could have a bazillion of these things kicking around without clogging up the fridge too much. And the shorter ones are stackable too!
Second of all, mason jars are ideal for layering your sauces so the important ingredients don't get all soggy. Add in your sauces first, then add your protein, veggies, carbs, toppings and so on. Boom! Lunch for the week ready in a flash!
You can also assemble these sushi jars in glass meal prep bowls, especially since you don't have to worry about your ingredients going soggy like you would with actual mason jar salads. However, I like the jars because you can see everything inside, making you more likely to stick to your healthy meal plan and reach for one.
MAKING THE SUSHI RICE
Basically, we've got all sorts of goodies jam-packed into these Dynamite Shrimp Sushi Jars that make assembly super quick and easy. Basically all you have to do is cook the rice, which takes 10-15 minutes top, especially if you have a rice cooker. A rice cooker makes meal prep so much easier because you can dump all the ingredients in and press a button. No burning on the bottom or any sort of screw ups, it's basically fail proof. This is the rice cooker I use.
After your rice has finished cooking, you will stir in some rice vinegar and sugar to get that traditional flavour of sushi rice. If you don't end up adding salt as you are cooking the rice, you will want to add up to 1 tsp of salt to the rice along with the vinegar and sugar.
MORE TOPPING IDEAS
Of course the best part of this recipe is that it's super simple and customizable, so feel free to follow the recipe exactly or add in your own toppings.
Here's what I put in mine, and here are some other ideas for these jars:
- Pre-cooked shrimp
- Sushi rice
- Red cabbage
- Green onion
- Sriracha or sambal oelek
- Spicy mayo
- Soy sauce
- Seaweed salad
- Nori
- Sesame seeds
- Matchstick carrots
- Cucumber
- Avocado
The list of options goes on and on. Don't be afraid to get creative and add your own twist to it!
STORING SUSHI JARS
You can store these jars in the fridge up to 5 days. They are SUPER low maintenance because you don't even have to reheat them or anything – just eat cold as you would sushi.
SERVING MASON JAR RECIPES
To serve, you will likely want to pour your jar into a large bowl, then toss the ingredients together from there. Mason jars are too hard to eat out of, even if they help to prevent the ingredients from spoiling.
MORE MASON JAR RECIPES
MEAL PREP TOOLS
- I use these mason jars – they're so perfect for meal prep!
- This is the sushi rice I buy
- This is the brand of tamari I like, and I love this low-sodium soy sauce!
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Dynamite Shrimp Sushi Jars
Ingredients
- 1 lb cooked shrimp (alternatively you can use raw shrimp and boil with shells on for 1-2 min)
- 1 cup sliced red cabbage
- 1 cup diced cucumber
- 1 cup carrot matchsticks
- 1 package seaweed salad
- 1 sheet nori, cut into thin strips
- sesame seeds to serve
- Sriracha to serve
- soy sauce or tamari to serve
Sushi rice
- 1 1/2 cups water
- 1 cup cooked sushi rice (aka sticky rice)
- 1 tsp butter
- 1 tsp salt
- 2 tbsp rice wine vinegar
- 1 tbsp white sugar
Instructions
- Cook sticky rice with water, butter & salt according to package directions on the stovetop or in a rice cooker. When finished cooking, add rice vinegar and sugar, mixing together well. Set aside and let cool.
- Assemble ingredients and add to jars, layering the following order: soy sauce (to taste), shrimp, cucumber, red cabbage, carrots, seaweed salad, sushi rice, nori strips, sesame seeds and Sriracha.
- Jars keep in the fridge up to 5 days. To serve, dump into a large bowl and enjoy!
Video
Nutrition
Jaclyn says
Okay! These look AMAZING! Going to have to make these as part of my weekly meal prep!
Taylor Stinson says
Thanks so much Jaclyn <3
Mandy P says
Do you make your own seaweed salad? I’ve never seen it in stores before
Taylor Stinson says
Hey Mandy! I don’t make it myself – I’ve found it in the sushi section/bar area of many different grocery stores near where I live. It’s usually a section where they do prepared foods including sushi rolls. Alternatively, you could get an order from your local sushi joint or you could just leave it out altogether. You’ll still get the flavour from the nori sheets (the dark seaweed paper that you should be able to find in the Asian sauces section of your local grocery store)
Bernadette says
This looks amazing, will definitely try! What size jar do you use?
Tammy says
How much soy sauce is a good amount without being to salty
Taylor Stinson says
I usually put in about a tablespoon Tammy!
Lyndsay says
How many points? These looks delicious
Taylor Stinson says
Hey Lyndsay – from what I can see using this calculator it’s 9 smart points, probably closer to 5 freestyle points. If you have the weight watchers app you may need to input everything to get a more accurate score. Hope this helps! http://www.calculator.net/weight-watchers-points-calculator.html?w5energy=440&w5energyunit=1&w5sugar=4&w5sugarunit=1&w5sfat=1&w5sfatunit=1&w5protein=16&w5proteinunit=1&caltype=5&x=69&y=15#smartpoint
Angelica Pizano says
What size jar did you use? Is it pint size?
Taylor Stinson says
I used 16oz jars 🙂
Cara says
When you dump it out do you heat it? Or eat the dish cold?
Taylor Stinson says
You eat the dish cold 🙂