Dynamite Shrimp Sushi Jars

Why You’ll Love This Recipe

These jars are quick to assemble, visually appealing, and full of bold, spicy, and creamy flavors. You get everything you love about sushi rolls — crispy shrimp, spicy mayo, sushi rice, and fresh vegetables — without the rolling. They’re perfect for on-the-go meals or party appetizers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Raw shrimp (peeled and deveined)
• Cornstarch or flour (for coating)
• Oil (for frying or air frying)
• Cooked sushi rice
• Rice vinegar
• Sugar
• Salt
• Cucumber (diced)
• Carrot (shredded)
• Avocado (diced)
• Green onion (chopped)
• Nori or seaweed strips
  For the dynamite sauce:
• Mayonnaise
• Sriracha
• Lime juice or honey (optional)

Directions

1. Prepare the rice: Cook sushi rice according to package instructions. Once cooked, stir in rice vinegar, sugar, and salt. Let cool slightly.
2. Make the sauce: In a small bowl, combine mayonnaise with sriracha. Add a splash of lime juice or a drop of honey for balance, if desired.
3. Cook the shrimp: Toss shrimp in cornstarch or flour.
   • To fry: Heat oil in a skillet and fry until golden and cooked through.
   • To air fry: Spray lightly with oil and air fry at 400°F (200°C) for about 8 minutes, flipping halfway.
4. Toss shrimp in sauce: Once cooked, toss the shrimp in the prepared dynamite sauce while still warm.
5. Prepare toppings: Dice cucumber and avocado, shred carrot, and chop green onions.
6. Assemble the jars:
   • In small mason jars, start with a layer of sushi rice.
   • Add a layer of veggies (cucumber, carrot, avocado).
   • Spoon in the spicy shrimp.
   • Sprinkle with green onions, seaweed strips, and a drizzle of extra sauce if desired.
7. Seal and store: Close jars with lids and refrigerate until ready to eat.

Servings and timing

• Servings: Makes 3–4 jars
• Prep time: 15 minutes
• Cook time: 10 minutes
• Total time: Approximately 25–30 minutes

Storage/Reheating

Store sealed jars in the refrigerator for up to 2 days. These jars are meant to be eaten cold or at room temperature. For best results, keep the shrimp and sauce separate until just before serving if making ahead.

FAQs

What kind of shrimp should I use?

Use medium shrimp, peeled and deveined. Fresh or frozen (thawed) both work well.

Can I make this less spicy?

Yes — reduce the amount of sriracha in the sauce or mix it with more mayo to mellow the heat.

What if I don’t have sushi rice?

Use jasmine or short-grain white rice, and season it similarly with rice vinegar, sugar, and salt.

Can I bake the shrimp instead of frying?

Yes — bake at 425°F (220°C) for 10–12 minutes, flipping once, or use an air fryer.

Are these jars gluten-free?

Yes — if you use gluten-free cornstarch and sauces. Always check ingredient labels to be sure.

Can I add more vegetables?

Absolutely — edamame, shredded cabbage, or radish slices make great additions.

Will the avocado turn brown?

If prepping ahead, toss avocado in lime juice to slow browning or add it just before eating.

Can I make this vegetarian?

Yes — swap the shrimp for crispy tofu or tempura vegetables.

How do I serve the jars?

Eat directly from the jar or pour into a bowl and mix everything together.

Can I double the recipe?

Yes — simply scale up the ingredients and use more jars.

Conclusion

Dynamite Shrimp Sushi Jars are a spicy, satisfying, and creative way to enjoy sushi flavors in a fun, layered presentation. Perfect for meal prep or serving at gatherings, these jars are bursting with texture, color, and bold flavor in every spoonful.

Dynamite Shrimp Sushi Jars

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Dynamite Shrimp Sushi Jars are layered sushi-style meals featuring spicy shrimp, seasoned rice, crunchy veggies, and creamy sauce served in mason jars. They’re portable, flavorful, and perfect for meal prep or entertaining.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25–30 minutes
• Yield: undefined
• Category: Lunch, Appetizer, Meal Prep
• Method: Fried or Air Fried
• Cuisine: Asian-Inspired

Ingredients

• 12–16 raw shrimp, peeled and deveined
• 2 tbsp cornstarch or all-purpose flour
• Oil for frying or air frying
• 2 cups cooked sushi rice
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/4 tsp salt
• 1/2 cucumber, diced
• 1 carrot, shredded
• 1 avocado, diced
• 2 green onions, chopped
• Nori strips or crushed seaweed snacks

For the dynamite sauce:

• 1/4 cup mayonnaise
• 1–2 tbsp sriracha (to taste)
• 1 tsp lime juice or honey (optional)

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Instructions

1. Make the sushi rice: Stir rice vinegar, sugar, and salt into warm cooked rice. Let cool slightly.
2. Make the sauce: Mix mayo and sriracha in a bowl. Add lime juice or honey for balance, if desired.
3. Cook the shrimp: Toss shrimp with cornstarch or flour. Fry in oil until golden and cooked through, or air fry at 400°F (200°C) for 8 minutes, flipping halfway.
4. Coat the shrimp: Toss warm shrimp in the spicy mayo until evenly coated.
5. Prep veggies: Dice cucumber and avocado, shred carrot, and chop green onions.
6. Assemble the jars: In each small mason jar, layer sushi rice, veggies, spicy shrimp, and toppings. Sprinkle with seaweed and green onions. Add extra sauce if desired.
7. Chill and store: Seal jars and refrigerate until ready to eat. Best within 2 days.

Notes

• To keep the shrimp crispy, store them separately and add just before eating.
• Toss avocado in lime juice to prevent browning.
• Double the recipe for party-sized servings or larger meal prep batches.

Nutrition

• Serving Size: 1 jar
• Calories: 420
• Sugar: 3g
• Sodium: 520mg
• Fat: 20g
• Saturated Fat: undefined
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 22g
• Cholesterol: undefined