Combine rice, water, rice vinegar, and sugar in a microwave-safe bowl. Loosely cover with plastic wrap. Microwave on HIGH 5 minutes. Let stand, covered, 5 minutes. Fluff with fork; cool.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Forget the lettuce—this jar salad is filled with all of your favorite flavors in a fresh sushi roll. Pack your jar with shrimp, rice, veggies, and sesame seeds for an easy grab-and-go lunch.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. Hy-Vee long grain white instant rice, dry | ||
| 1 ½ c. water | ||
| 2 tbsp. unseasoned rice wine vinegar | ||
| 2 tbsp. Hy-Vee granulated sugar | ||
| 1 (8-oz.) pkg. frozen shelled edamame | ||
| 1 (12-oz.) pkg. Fish Market frozen cooked peeled and deveined shrimp, (51 to 60 ct.) | ||
| 2 tbsp. Hy-Vee less sodium soy sauce | ||
| 1 tsp. fresh gingerroot, grated | ||
| ¾ c. Hy-Vee Homegrown carrots, cut into matchsticks | ||
| ¾ c. Hy-Vee Homegrown red cabbage, shredded | ||
| 1 sheet(s) dried nori seaweed, cut into 1-3/4-x-1/40-inch strips | ||
| 2 tsp. sesame seeds, toasted |
Things To Grab
- Medium microwave-safe bowl
- Plastic wrap
- Paper towels
- Medium bowl
- 4 (1-pt. each) canning jars
Directions
Microwave edamame according to package directions; let stand 1 minute. Open package; set aside 3/4 cup and cool. Reserve remaining edamame for another use.
Pat shrimp dry with paper towels. Combine soy sauce and gingerroot in a medium bowl. Add shrimp; toss to coat. Transfer shrimp and liquid to 4 (1-pt. each) canning jars. Layer with reserved 3/4 cup edamame, carrots, and red cabbage. Add rice mixture. Top with nori sushi strips and toasted sesame seeds. Place lids on jars. Refrigerate up to 2 days.
Nutrition facts
Servings
310 Calories per serving
1 salad
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 135mg
- Sodium: 570mg
- Total Carbohydrates: 41g
- Protein: 27g
Daily Values
0%
Iron 20%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 6%