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 dynamite shrimp sushi jars
- 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 shrimp sushi 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 or green onion
- Matchstick carrots, cucumber or avocado
- Sriracha, sambal oelek, spicy mayo or soy sauce
- Sesame seeds
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
These shrimp 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.
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.
I use 16 oz. mason jars for this recipe. They're the perfect size for storing all the components of these deconstructed sushi rolls!
Sushi rice will provide you with the most authentic flavour, but you can use any rice of your choice for this recipe. You could even leave the rice out altogether for a low-carb option.
Storing these sushi jars
You can store these shrimp sushi 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 them 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 components of this recipe
Unfortunately, you can’t freeze these dynamite sushi jars whole, but you can freeze components of this recipe for easy prep later on. Raw or cooked shrimp will last in the fridge for up to 6 months (as long as it hasn’t already been frozen and defrosted), and cooked sushi rice will last in the fridge for up to 12 months.
When you’re ready to assemble your jars, let the shrimp and rice defrost in the fridge overnight. Assemble your jars with all your favourite toppings and dig in!
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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
Commentor says
Just an FYI – Sushi rice is not the same as ‘sticky rice’. Sushi rice is short grain rice, but medium grain also works. ‘Stick rice’ is called sweet rice or glutenous rice.