30-Minute Deconstructed Sushi Jars

Name: 30-Minute Deconstructed Sushi Jars
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
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; 1/4 tsp sea salt; 1/4 tsp fresh ground black pepper; 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

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.

Prep: 20 min
Cook: 5 min
Level: medium

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Dairy-Free Nut-Free

Ingredients

4 wide mouth glass jars (1 qt)
1 Tbsp olive oil, avocado oil, or sesame oil
1 lb raw shrimp, peeled and deveined
cooked chicken1:1proteinshellfish-free
same protein amount
Full guide →
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
coconut aminos1:1soy-freegluten-freesoy-free
eliminates soy allergen
Full guide →
4 Tbsp white wine vinegar
4 tsp raw honey
maple syrup1:1vegan
makes recipe plant-based
Full guide →
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
cauliflower rice1:1low-carb
reduces carbs significantly
Full guide →
4 Tbsp green onions, sliced
4 tsp sesame seeds, toasted

Method

9 steps

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

Tip 1

Make sure shrimp are completely cooled before layering to prevent wilting other ingredients

Tip 2

Keep avocado pieces larger to prevent them from getting mushy during storage

Tip 3

Shake jars gently before eating to distribute the dressing evenly

Good to Know

Storage

Refrigerate assembled jars for up to 3 days with lids tightly sealed

Make Ahead

Can be assembled up to 3 days in advance, perfect for weekly meal prep

Serve With

Toss contents into serving bowl and enjoy cold or at room temperature

Common Mistakes

Watch

Don't add hot shrimp to jars or it will wilt the vegetables and make them soggy

Watch

Avoid overpacking jars to allow room for tossing ingredients when serving

Substitutions

Vegan Options

honey→

maple syrup1:1vegan

makes recipe plant-based

Full guide →

Gluten-Free Swaps

soy sauce→

coconut aminos1:1soy-freegluten-freesoy-free

eliminates soy allergen

Full guide →

General Alternatives

shrimp→

cooked chicken1:1proteinshellfish-free

same protein amount

Full guide →

brown rice→

cauliflower rice1:1low-carb

reduces carbs significantly

Full guide →

Find more substitutions →

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.