August Recipes

Shrimp Sushi Jar Salad

Jar of Shrimp Sushi Salad
Hands On:
25 minutes
Total Time:
25 minutes
Serves:
4

Ingredients

  • 1 ½ cups Hy-Vee long grain white instant rice, dry
  • 1 ½ cups water
  • 2 tbsp unseasoned rice wine vinegar
  • 2 tbsp Hy-Vee granulated sugar
  • 1 (8-oz.) pkg. frozen shelled edamame
  • 1 (12-oz.) pkg. Fish Market frozen cooked peeled and deveined shrimp, (51 to 60 ct.)
  • 2 tbsp Hy-Vee less sodium soy sauce
  • 1 tsp fresh gingerroot, grated
  • ¾ cup Hy-Vee Homegrown carrots, cut into matchsticks
  • ¾ cup Hy-Vee Homegrown red cabbage, shredded
  • 1 sheet(s) dried nori seaweed, cut into 1¾-x-1/40-inch strips
  • 2 tsp sesame seeds, toasted
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Preparation

1
Combine rice, water, rice vinegar, and sugar in a microwave-safe bowl. Loosely cover with plastic wrap. Microwave on HIGH 5 minutes. Let stand, covered, 5 minutes. Fluff with fork; cool.
2
Microwave edamame according to package directions; let stand 1 minute. Open package; set aside ¾ cup and cool. Reserve remaining edamame for another use.
3
Pat shrimp dry with paper towels. Combine soy sauce and gingerroot in a medium bowl. Add shrimp; toss to coat. Transfer shrimp and liquid to 4 (1-pt. each) canning jars. Layer with reserved ¾ cup edamame, carrots, and red cabbage. Add rice mixture. Top with nori sushi strips and toasted sesame seeds. Place lids on jars. Refrigerate up to 2 days.

Nutrition Facts

Serving Size: 1 salad
Serves: 4
Amount Per Serving
Calories:310
% Daily Value*
Total Fat: 3.5g 4%
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 135mg 45%
Sodium: 570mg 25%
Total Carbohydrate: 41g 15%
Dietary Fiber: 4g 14%
Sugars: 9g 18%
Protein: 27g 54%

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