These Dynamite Shrimp Sushi Jars are the perfect grab and go lunch, filled with all the delicious flavours of your favourite sushi roll!
Ingredients and substitutions
- Cooked shrimp – you can also use raw shrimp and boil it before making this recipe or use frozen cooked shrimp and defrost it.
- Sliced red cabbage – green cabbage would also work or you can use a bagged coleslaw mix.
- Diced cucumber – feel free to swap out for another veggie of your choice like bell peppers.
- Carrot matchsticks – swap out for another julienned veggie of your choice.
- Seaweed salad – you can buy this pre-packaged at your local Asian grocery store or by the sushi counter at your local grocery stores.
- Nori – substitute for soy bean sheets instead.
- Sriracha – Sambal Oelek would also be good in this recipe or you can leave this out if you don’t like spice.
- Soy sauce – tamari or coconut aminos are the best substitutes here.
- Sushi rice – you can use any rice of your choice but sushi rice will provide the most authentic flavour.
How to make this recipe
- Make the sushi rice.
- Assemble your ingredients.
- Layer the ingredients in the jars.
- Store in the fridge.
- When you’re ready to eat, dump in a bowl and dig in!
More topping ideas
One of the best parts 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 are some of my favourite topping ideas:
- 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!
Frequently Asked Questions
A dynamite sushi roll typically contains shrimp tempura, cucumber, avocado and spicy mayo with sticky rice and seaweed. This recipe is basically a deconstructed take on the traditional sushi rolls that you can customize to include your favourite toppings.
I've long touted mason jars as the perfect transportable container for work lunches. They’re super portable and 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. 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.
These sushi jars have 335 calories per serving so they’re a great low-calorie meal option. Since you’re not breading and frying the shrimp, it’s a lot healthier than your traditional dynamite roll.
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.
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.
Freezing the sushi rice
Unfortunately, these mason jars don’t freeze well, but you can freeze the cooked sushi rice for later. Store the sushi rice in an airtight glass container and freeze for up to 12 months. When you’re ready to enjoy this recipe, let the rice thaw in the fridge overnight then add it into your mason jars. Easy-peasy!
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More mason jar recipes
Meal prep tools for this recipe
- 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!
Dynamite Shrimp Sushi Jars {Meal Prep Lunch}
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
- 1 tbsp soy sauce or tamari or more to taste
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!
Comments & Reviews
mmbgt6 says
Looks delish! I think I’ll substitute the rice with cauliflower rice instead.
Tania Winstead says
So I prepped these yesterday and had one today. The rice is hard after refrigerating so it’s not a good eat while cold. Maybe next time I won’t add the rice to the jar and heat that up separately. But it did have a good flavor and I will definitely try again with a few tweeks. Thanks for the recipe.
Kelsie says
This may be a silly question, but is the nutrition facts based upon a single serving?
Thanks in advance!!
Taylor Stinson says
Hey Kelsie! Not silly at all! Yes, the nutrition facts are for one serving.
Cara says
When you dump it out do you heat it? Or eat the dish cold?
Taylor Stinson says
You eat the dish cold 🙂
Angelica Pizano says
What size jar did you use? Is it pint size?
Taylor Stinson says
I used 16oz jars 🙂
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
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!
Joan says
I wish I had seen this I put in 2T and it was way too salty.
Taylor Stinson says
It does say to taste, but I will amend the recipe to say 1 tbsp.
Bernadette says
This looks amazing, will definitely try! What size jar do you use?
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)
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