This Sushi is a mason jar is a great idea to eat on the go, portion control and makes a great party appetizer! I’ve been experimenting a lot with Sushi hack type recipes lately. It started with my son’s girlfriends Sushi Bake and my Ice Cube Tray Sushi and in all of the research and experimenting, leftovers were layered in a jar and Mason Jar Sushi was born!

I use mason jars of all sizes in my recipes but for this one, I prefer the smallest jar – this is 4 oz or 125 ml. I like this size because it’s perfect to get your spoon in vertically and get all the layers in one bite. It’s perfect to serve at a party! If you want something a bit more substantial, let’s say to take with you, you could use an 8 oz or 250 ml jar or even a larger tupperware, just layer everything twice.

Note that even though this recipe is super easy, sushi rice tends to harden as it cools so if you’re planning to make ahead you can prep ahead, but the rice must be cooked hours within the time you serve for best results.

Mason Jar Sushi

3.50 from 42 votes
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Equipment

  • 12 – 4 oz, 125 ml Mason jars

Ingredients
  

  • 1 tbsp Sesame Oil

Sushi Rice

  • 1/2 cup Sushi Rice
  • 1/2 tbsp each Salt & Sugar
  • 1/2 tbsp Rice Vinegar

Other ingredients

  • Approx 1/4 Unagi sauce per jar
  • Approx 1/4 light Soya sauce per jar
  • 3 – 4 strips Nori or Seaweed strips per jar
  • 3/4 cup sliced Avocado
  • 4 – 5 cooked Shrimp per 4 jars
  • 1/2 cup Smoked Salmon cut in bite sized pieces per 4 jars
  • 1/2 cup Crab sticks per 4 jars
  • Few extra drops of light Soya sauce
  • Approx 4 tsps Wasabi Mayonnaise
  • Approx 4 tsps Sriracha Mayonnaise
  • Approx 2 tsps Sriracha
  • Approx 1/2 tsp Kewpie Mayonnaise per jar

To garnish

  • 3 – 4 strips Nori per jar
  • Approx 1/2 tsp Sushi seasoning per jar
  • Approx 1/4 tsp Tobiko or flying Fish roe per jar

Instructions
 

  • Brush the mason jars with sesame oil
  • Add 1 tbsp of cooked rice per jar
  • Top with unagi and light soya sauce
  • Add the nori or seaweed strips, avocado and cucumber
  • Add the shrimp, smoked salmon & immitation crab per 4 jars
  • Add more soya sauce for flavour and add the wasabi and srirachs mayonnaise and the sriracha per 4 jars as well
  • Top with some kewpie mayonnaise
  • Garnish with nori, sushi seasoning and tobiko