California Roll in a Jar

I’m a big sushi fan, but it can be tricky to make at home. This jar has sushi flavor without the fuss. —James Schend,

Taste of Home Deputy Editor

Prep: 20 min.

• Cook: 15 min. + standing

• Makes: 4 servings

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 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 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 ¹₃ cup rice into each of four 1-pint wide-mouth canning jars; layer with half of the avocados, crabmeat, cucumber and nori. Top with the remaining rice and repeat the layers. Cover and refrigerate until serving. Transfer into bowls; toss. If desired, serve with optional ingredients.

1 jar: 349 cal., 11g fat (2g sat. fat), 33mg chol., 562mg sod., 52g carb.

(6g sugars, 7g fiber), 11g pro.