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.
Shrimp Sushi Jar Salad
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
|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
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.
310 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 135mg
- Sodium: 570mg
- Total Carbohydrates: 41g
- Protein: 27g
Vitamin D 0%