{NEW} Deconstructed Sushi Jars makes 4 servings Ingredients: 4, 1 QT wide mouth…


{NEW} Deconstructed Sushi Jarsūüć§ūüćĪūü•° makes 4 servings

4, 1 QT wide mouth glass jars
1 Tbsp olive oil, avocado oil, or sesame oil
1 lb, raw shrimp, peeled and deveined
1 tsp ginger powder
1 tsp garlic powder
sea salt and fresh ground black pepper, to taste (about 1/4 teaspoon each)
4 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
4 Tbsps white wine vinegar
4 tsps raw honey
1 ripe but firm avocado, diced
4 Tbsps fresh squeezed lemon juice
1 cup sliced red cabbage
1 large carrot, cut into matchsticks
1/2 an English cucumber, cut into matchsticks
2 cups cooked brown rice
4 Tbsp sliced green onions
4 tsp toasted sesame seeds

Heat oil in a large pan or wok over medium heat. Add in your shrimp and sprinkle with ginger powder,
garlic powder, sea salt and pepper.
Cook just until shrimp turns pink and opaque, then set aside to cool.

Divide cooked shrimp equally between 4 jars, then pour in the coconut aminos, vinegar and raw honey.

Top each equally with diced avocado, then squeeze fresh lemon juice over to keep it fresh and green.

Next, continue to layer the remaining ingredients as follows: red cabbage, carrot, cucumber, cooked rice, green onions and sesame seeds.

Place your lids on, and refrigerate for up to 3 days.

Once ready to serve, just toss into a serving bowl and enjoy! ‚̧Rachel




My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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