California Roll in a Jar
PREP: 20 min. COOK: 15 min. + standing MAKES: 4 servings You can prep this healthy layered version of the popular sushi flavor on Sunday and enjoy during the week. —James Schend, Taste of Home Editor, Food/Experiential/Video
1 cup sushi rice 1 cup water 1/2 tsp. salt 1 Tbsp. rice vinegar 1 Tbsp. sugar 2 medium ripe avocados, peeled and cubed 1 cup lump crabmeat, drained 1 cup chopped cucumber 2 nori sheets, thinly sliced Pickled ginger, 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 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 the avocado, crabmeat, cucumber and nori among the four jars. Top with remaining rice; repeat layers. Cover and refrigerate until serving. Transfer into bowls; toss to combine. If desired, serve with optional ingredients.
1 SERVING 349 cal., 11g fat (2g sat. fat), 33mg chol., 562mg sod., 52g carb. (6g sugars, 7g fiber), 11g pro.
TEST KITCHEN TIP To keep avocado from turning brown, toss with a little rice vinegar before layering.