Forget the lettuce—this jar salad is filled with all of your favorite flavors in a fresh sushi roll. Pack your jar with shrimp, rice, veggies, and sesame seeds for an easy grab-and-go lunch.

Shrimp Sushi Jar Salad

Combine rice, water, rice vinegar, and sugar in a microwave-safe bowl. Loosely cover with plastic wrap. Microwave on HIGH 5 minutes. Let stand, covered, 5 minutes. Fluff with fork; cool.

Microwave edamame according to package directions; let stand 1 minute. Open package; set aside 3/4 cup and cool. Reserve remaining edamame for another use. 

Pat shrimp dry with paper towels. Combine soy sauce and gingerroot in a medium bowl. Add shrimp; toss to coat. Transfer shrimp and liquid to 4 (1-pt. each) canning jars. Layer with reserved 3/4 cup edamame, carrots, and red cabbage. Add rice mixture. Top with nori sushi strips and toasted sesame seeds. Place lids on jars. Refrigerate up to 2 days. 