California Roll in a Jar

Name: California Roll in a Jar
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup uncooked sushi rice; 1 cup water; 1/2 teaspoon salt; 1 tablespoon rice vinegar; 1 tablespoon sugar; 2 medium ripe avocados, peeled and cubed; 1 cup lump crabmeat, drained; 1 cup chopped cucumber; 2 nori sheets, thinly sliced; Optional toppings: Pickled ginger slices, soy sauce and toasted sesame seeds

TEST KITCHEN APPROVED

Total Time:Prep: 20 min. Cook: 15 min. + standing

By Taste Of Home Editorial Team

Recipe by James Schend, Pleasant Prairie, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

I'm a big sushi fan, but I don't always have time to make those intricate rolls at home. This jar is layered with my favorite California roll ingredients, so I can get the flavor I love without the fuss. —James Schend, Pleasant Prairie, Wisconsin

Test Kitchen tips

Imitation crabmeat is a very acceptable substitution for the more costly lump crabmeat. Tuna fish, smoked salmon or smoked trout are also good replacements for the crab.

Have fun and add other ingredients you like, such as matchstick carrots or cubed cream cheese!

To keep avocados green, toss in rice vinegar before layering.

Watch How to Make California Roll in a Jar

TEST KITCHEN APPROVED

California Roll in a Jar

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Yield:4 servings

Prep:20 min

Cook:15 min

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Ingredients

1 cup uncooked sushi rice
1 cup water
1/2 teaspoon salt
1 tablespoon rice vinegar
1 tablespoon sugar
2 medium ripe avocados, peeled and cubed
1 cup lump crabmeat, drained
1 cup chopped cucumber
2 nori sheets, thinly sliced
Optional toppings: Pickled ginger slices, soy sauce and toasted sesame seeds

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Directions

1
Wash rice in a colander until water runs clear. Combine rice, 1 cup water and salt in a large 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 with half of the avocados, crabmeat, cucumber and nori. Top with remaining rice and repeat layers. Cover and refrigerate until serving. Transfer into bowls; toss to combine. Serve with toppings as desired.