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

Simple & Delicious - - ON THE MENU -

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.

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