Sushi jars
Make-ahead sushi jars are a tasty, balanced lunch or dinner, perfect for when you are on the go. Prepare them in advance, store in the fridge and toss in a bowl when you’re ready to eat, it couldn’t be easier! Serve with wasabi and pickled ginger to get the full sushi experience.
Ingredients
Method
Ingredients
- ¾ cup sushi or arborio rice, rinsed
- 3 Tbsp rice wine vinegar
- 1 tsp sugar
- 2 Tbsp soy sauce
- 1 ½ cups cooked prawns
- 1 cup shredded red cabbage
- 1 cup edamame beans, defrosted
- 1 carrot, grated
- 1 nori sheet, cut into thin strips
- 1 Tbsp sesame seeds, toasted
Method
- Cook the rice as per pack instructions. In a medium bowl combine rice wine vinegar, sugar, salt and pepper. Add to the cooked rice and stir to combine.
- Assemble in two medium mason jars starting with half of the soy sauce in the bottom of each jar.
- Add the cooked prawns followed by shredded red cabbage, edamame beans, grated carrot and sushi rice. Top with nori strips and sesame seeds.
- Place the lids on the jars and store in the fridge for 2-3 days until ready to serve.
- To serve, tip the contents into serving bowls and enjoy.