Home » Recipes » Seafood » Dynamite Shrimp Sushi Jars {Meal Prep}
By Taylor Stinson | 20 Comments | Posted: | Updated:
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These Dynamite Shrimp Sushi Jars are great for meal prep. They're topped with a delicious sauce and include your favourite sushi fixings!
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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!
Recipe tips & tricks
Here are some of my top tips for making these dynamite shrimp sushi jars:
- If you're serving this recipe right away, make breaded dynamite shrimp instead of regular shrimp.
- Adjust the amount of sriracha based on your spice tolerance.
- If you can't find sriracha, use a hot sauce of your choice like Sambal Oelek.
- Use sweet chili sauce instead of sriracha for a sweeter option.
- Try out different toppings like avocado, bell peppers, bok choy, green onions and more.
Frequently Asked Questions
Do you eat these sushi jars hot or cold?
These dynamite sushi jars are eaten cold, like you would eat traditional sushi.
What are the best size jars to use?
I use 16 oz. mason jars for this recipe. They're the perfect size for storing all the components of these deconstructed sushi rolls!
Where can you find seaweed salad?
You can normally find seaweed salad in your grocery store's prepared food section, near the sushi counter. You can also find it at your local sushi restaurant! If you can't find any, feel free to leave the seaweed salad out altogether.
Can you use different kinds of rice?
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 or use cauliflower rice for a low-carb option.
What can you use instead of sriracha?
If you don't have sriracha, you can easily substitute it for any hot sauce of your choice. Sweet chili sauce would also be delicious!
Storing these sushi jars
You can store these dynamite 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}
These Dynamite Shrimp Sushi Jars are great for meal prep. They're topped with a delicious sauce and include your favourite sushi fixings!
4.80 from 15 votes
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Servings: 4 jars
Calories: 335kcal
Author: Taylor Stinson
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
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!
Video
Notes
Swap out the toppings to include your favourite veggies or sauces.
Makebreaded dynamite shrimpif you're serving this dish right away.
If you don't have sriracha, use hot sauce or even sweet chili sauce.
You can typically find seaweed salad by the grocery's stores prepared foods section (near the sushi).
Store the mason jars in the fridge for up to 5 days. Dump everything into a large bowl then dig in!
Freeze the sushi rice for up to 12 months. Defrost in the fridge overnight then add to your mason jars.
Nutrition
Calories: 335kcal (17%)Carbohydrates: 37g (12%)Protein: 30g (60%)Fat: 5g (8%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 224mg (75%)Sodium: 1085mg (47%)Potassium: 368mg (11%)Fiber: 3g (13%)Sugar: 10g (11%)Vitamin A: 600IU (12%)Vitamin C: 29.7mg (36%)Calcium: 170mg (17%)Iron: 5.4mg (30%)
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Created by Taylor Stinson
Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!
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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.
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