California Roll in a Jar Recipe

California Roll in a Jar Recipe
California Roll in a Jar Recipe photo by Taste of Home
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California Roll in a Jar Recipe

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This is a healthy on-the-go lunch that you can prep on Sunday and enjoy during the week. —James Schend, Editor, Taste of Home Magazine
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min. + standing
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min. + standing

Ingredients

  • 1 cup sushi rice
  • 1 cup water
  • 1/2 teaspoon salt
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 2 medium ripe avocados, peeled and cubed
  • 1 cup lump crabmeat, drained
  • 1 cup chopped cucumber
  • 2 nori sheets, thinly sliced
  • Pickled ginger slices, soy sauce and toasted sesame seeds, optional

Directions

Wash rice in a colander until water runs clear. Combine rice, 1 cup water and salt in a large saucepan; bring to a boil. Reduce heat; cover. Simmer until water is absorbed and rice is tender, 15-20 minutes. Remove from heat. Let stand 10 minutes. Combine rice vinegar and sugar, stirring until sugar is dissolved. Stir into rice.
Place 1/3 cup rice into each of four 1-pint wide-mouth canning jars. Layer half of the avocados, crabmeat, cucumber and nori in each jar. Top with remaining rice and repeat layers. Cover and refrigerate until serving. Transfer into bowls; toss to combine. If desired, serve with optional ingredients. Yield: 4 servings.

Test Kitchen tips
  • Imitation crabmeat is a very acceptable substitution for the more costly lump crabmeat. Tuna fish, smoked salmon or smoked trout are also good replacements for the crab.
  • Have fun and add other ingredients you like, such as match stick carrots or cubed cream cheese!
  • Originally published as California Roll in a Jar in Make & Take Cookbook Bookazine 2018

    Nutritional Facts

    1 serving: 349 calories, 11g fat (2g saturated fat), 33mg cholesterol, 562mg sodium, 52g carbohydrate (6g sugars, 7g fiber), 11g protein.

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    • 1 cup sushi rice
    • 1 cup water
    • 1/2 teaspoon salt
    • 1 tablespoon rice vinegar
    • 1 tablespoon sugar
    • 2 medium ripe avocados, peeled and cubed
    • 1 cup lump crabmeat, drained
    • 1 cup chopped cucumber
    • 2 nori sheets, thinly sliced
    • Pickled ginger slices, soy sauce and toasted sesame seeds, optional
    1. Wash rice in a colander until water runs clear. Combine rice, 1 cup water and salt in a large saucepan; bring to a boil. Reduce heat; cover. Simmer until water is absorbed and rice is tender, 15-20 minutes. Remove from heat. Let stand 10 minutes. Combine rice vinegar and sugar, stirring until sugar is dissolved. Stir into rice.
    2. Place 1/3 cup rice into each of four 1-pint wide-mouth canning jars. Layer half of the avocados, crabmeat, cucumber and nori in each jar. Top with remaining rice and repeat layers. Cover and refrigerate until serving. Transfer into bowls; toss to combine. If desired, serve with optional ingredients. Yield: 4 servings.

    Test Kitchen tips
  • Imitation crabmeat is a very acceptable substitution for the more costly lump crabmeat. Tuna fish, smoked salmon or smoked trout are also good replacements for the crab.
  • Have fun and add other ingredients you like, such as match stick carrots or cubed cream cheese!
  • Originally published as California Roll in a Jar in Make & Take Cookbook Bookazine 2018

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