Sushi Jars
Ingredients
A note about gluten: To make this recipe gluten free, use a gluten-free tamari instead of soy sauce and omit the french fried onions when garnishing.
½ cup
sushi rice or brown rice
¾ cup
water
¾ tsp.
sugar
1 ½ tsp.
rice vinegar
6 tbsp.
Kowalski's Sriracha Dip (from the Grab & Go Case in the Deli Department)
3 tsp.
soy sauce
2 tsp.
sesame oil
13 oz.
cooked jumbo lump crabmeat (such as Miller's Select), chopped
½
avocado, finely diced
¼ cup
sliced pickled ginger
¼ cup
finely diced peeled and seeded cucumber
2 tbsp.
thinly sliced green onion
2 tbsp.
grated carrot
- garnishes, to taste: shredded nori, sesame seeds, french fried onions, and pea shoots or microgreens
Directions
- Prepare rice in a rice cooker with water according to manufacturer's instructions; keep warm.
- In a small dish, whisk sugar into vinegar. Drizzle over cooked rice; toss well.
- Let rice cool slightly at room temperature for about 30 min.
- Cover rice loosely with plastic wrap; cool in the refrigerator until completely cold.
- In a large mixing bowl, whisk Sriracha dip with soy sauce and sesame oil. Stir in crab; gently fold in avocado. Set crab salad aside.
- Spoon ½ of the rice evenly into 2 pint-sized glass canning jars, pressing down lightly.
- Layer ½ of the crab salad on top of the rice; layer ½ of the ginger, cucumber, onion and carrot on top of the crab.
- Repeat with remaining rice, crab salad, ginger and veggies.
- Finish jars with garnishes to taste; cover and store in the refrigerator for up to 24 hrs.
- Enjoy directly from the jars or pour contents onto a plate.
