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Deconstructed Sushi Jars for Clean Meal Prep!

Ingredients

  • 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 fresh carrot cut into matchsticks
  • 1 English cucumber cut into matchsticks
  • 2 cups cooked brown rice
  • 4 Tbsp sliced green onions
  • 4 tsp toasted sesame seeds

Instructions

  • Heat your 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 the shrimp turn pink and opaque, then set aside to cool.
  • Divide cooked shrimp equally between 4 jars, then pour into each jar: 1 Tablespoon 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 equally into each jar in the order 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!