30-Minute Deconstructed Sushi Jars
These colorful meal prep jars layer seasoned shrimp with fresh vegetables and brown rice, creating a portable sushi-inspired lunch. The combination of coconut aminos, honey, and vinegar creates a balanced dressing that marinates the ingredients. Perfect for busy weekdays when you want a healthy, flavorful meal ready to grab from the fridge. The layered presentation keeps ingredients fresh while the flavors meld together beautifully.
Ingredients
- 4 wide mouth glass jars (1 qt)
- 1 Tbsp olive oil, avocado oil, or sesame oil
- 1 lb raw shrimp, peeled and deveined
- 1 tsp ginger powder
- 1 tsp garlic powder
- ¼ tsp sea salt(optional)
- ¼ tsp fresh ground black pepper(optional)
- 4 Tbsp coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
- 4 Tbsp white wine vinegar
- 4 tsp raw honey
- 1 ripe but firm avocado, diced
- 4 Tbsp fresh lemon juice, squeezed
- 1 cup red cabbage, sliced
- 1 large fresh carrot, cut into matchsticks
- 1 English cucumber, cut into matchsticks
- 2 cup brown rice, cooked
- 4 Tbsp green onions, sliced
- 4 tsp sesame seeds, toasted
Instructions
- 1
Heat oil in a large pan or wok over medium heat
- 2
Add shrimp and sprinkle with ginger powder, garlic powder, salt and pepper
- 3
Cook just until shrimp turn pink and opaque, then set aside to cool
- 4
Divide cooked shrimp equally between jars
- 5
Pour coconut aminos, vinegar and honey into each jar
- 6
Top each with diced avocado, then squeeze lemon juice over to keep fresh
- 7
Layer remaining ingredients equally into each jar in order: red cabbage, carrot, cucumber, cooked rice, green onions and sesame seeds
- 8
Place lids on and refrigerate
- 9
When ready to serve, toss into a serving bowl
Tips
Make sure shrimp are completely cooled before layering to prevent wilting other ingredients
Keep avocado pieces larger to prevent them from getting mushy during storage
Shake jars gently before eating to distribute the dressing evenly
Good to Know
Refrigerate assembled jars for up to 3 days with lids tightly sealed
Can be assembled up to 3 days in advance, perfect for weekly meal prep
Toss contents into serving bowl and enjoy cold or at room temperature
Common Mistakes
Don't add hot shrimp to jars or it will wilt the vegetables and make them soggy
Avoid overpacking jars to allow room for tossing ingredients when serving
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen shrimp instead of fresh?
Yes, just thaw completely and pat dry before cooking to remove excess moisture that could make the jars watery.
How long do these jars keep in the refrigerator?
The jars stay fresh for up to 3 days when stored with tight-fitting lids in the refrigerator.
Can I freeze these meal prep jars?
Not recommended as the vegetables will become mushy and the avocado will turn brown when thawed.