Sushi Jar

Make this affordable sushi in a jar ahead of time for a quick and satisfying work lunch.

From "Jar Food"
June 2018

  • This sushi-inspired meal keeps for up to three days in the fridge.
    Photo by Clare Winfield
  • “Jar Food” by Dominique Elöise Alexander proves that desk lunches, picnics and food to go needn’t be boring, expensive or unhealthy.
    Cover courtesy Pavilion Books

Yield: 1 25fl oz jar

Jar Food (Pavilion Books, 2017) by Dominique Elöise Alexander features 30 easy recipes that are healthy, nutritious and ideal for people with little time to spare. Take wholesome food with you every day whatever you are doing. This recipe for sushi in a jar is based off of a California roll.

There are few things I could eat forever but sushi has to be one of them. If I had the time to make it every day I would love to. This is a super-quick way of getting all the best bits but without the tricky and time-consuming rolling. Most large supermarkets have a great Asian foods section where you can find everything you need to make great sushi jars. I’ve used the California roll as an inspiration, however, using totally unauthentic smoked salmon. It tastes great and is far cheaper than sushi-grade salmon, as well as being readily available so for me, what’s not to love?


  • 3/4 cup sushi rice
  • scant 1 cup water
  • 2 tbsp rice vinegar
  • 1 tsp salt
  • 1 tsp palm sugar or use brown
  • sugar
  • 1/4 cucumber
  • 1 carrot
  • 1/2 avocado
  • juice of 1/2 lime
  • smoked salmon or tofu (optional)
  • 1 nori sheet
  • soy sauce, to taste
  • wasabi, to taste
  • pickled ginger, to taste
  • black sesame seeds, for sprinkling


  1. Thoroughly rinse the rice in a sieve (strainer) until the water runs clear, then place in a pan with the water and heat over a low heat. When bubbling, cover with a lid and leave for 6–8 minutes until the water has been absorbed. Mix the vinegar, salt and sugar together in a bowl until the salt and sugar have dissolved. (You can always pop it in the microwave for 10 seconds to help it along.) When the rice is done, using a wooden spoon, scrape the rice into a bowl and add the rice vinegar seasoning. Leave to cool at room temperature, then store in the refrigerator until ready to use.
  2. To make your sushi jar, chop the cucumber and carrot into matchsticks.
  3. Dice the avocado and toss in the lime juice to avoid discoloration. Get your protein ready, if using, and slice the nori sheet into bite-sized squares for easy eating.
  4. Layer up! I start with a layer of nori bits and rice followed by a drizzle of soy sauce, a splodge of wasabi and some pickled ginger. Then I add a few bits of each vegetable and some lovely salmon. Throughout I sprinkle a few black sesame seeds and keep layering until I reach the top. You can, of course, finish with more wasabi and ginger, if you like. I finish with a few more layers of nori to keep it crisp.

More from Jar Food:

Excerpted from the book Jar Food. Copyright ©2017 by Dominique Elöise Alexander. Printed with permission from Pavilion Books.

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