Sushi Rice Layer Jars with Nori, Napa Cabbage, Cream Cheese and Almonds
A fresh, creamy layered jar meal with seasoned sushi rice, crisp napa cabbage and savoury nori, finished with soy sauce and crunchy almonds. It is ideal for a make-ahead lunch or…
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Servings: 4 | Prep: 20 min | Cook: 20 min | Total: 40 min
Tags: jars, lunch, make-ahead, rice, sushi-inspired, vegetarian
Ingredients
- 200.0 g sushi rice (Rinse well until the water runs nearly clear.)
- 300.0 ml water (For cooking the rice.)
- 2.0 tbsp rice vinegar (For seasoning the cooked rice.)
- 2.0 tsp caster sugar (Helps balance the vinegar seasoning.)
- 0.5 tsp salt (For seasoning the rice.)
- 2.0 nori sheets (Tear or cut into small squares just before layering.)
- 200.0 g napa cabbage (Finely shredded.)
- 150.0 g cream cheese (Softened slightly for easier spreading.)
- 40.0 g flaked almonds (Toast lightly for the best flavour.)
- 4.0 tbsp soy sauce (Use to season the layers or serve alongside.)
- 2.0 tsp sesame seeds (Optional garnish.)
Instructions
- Rinse the sushi rice under cold running water for 2 to 3 minutes until the water is almost clear, then combine it with the water and cook over medium heat until it reaches a gentle boil, reduce to low heat, cover, and cook for 12 minutes until the grains are tender and the water is absorbed.
- While the rice cooks, stir the rice vinegar, caster sugar and salt together for 30 seconds until mostly dissolved, then set the seasoning aside so it is ready when the rice is hot.
- Spread the hot cooked rice in a wide layer and gently fold in the vinegar mixture for 1 to 2 minutes until evenly seasoned, then cool it for 10 minutes until just warm and slightly glossy rather than steaming.
- Toast the flaked almonds in a dry pan over low to medium heat for 3 to 4 minutes, stirring often, until lightly golden and nutty-smelling, then remove them promptly so they do not burn.
- Season the shredded napa cabbage with 1 tablespoon of the soy sauce and toss for 30 seconds, then leave it for 5 minutes so it softens slightly while still staying crisp.
- Layer each jar by adding a base of seasoned sushi rice, pressing it down lightly with a spoon, then add a few pieces of nori, a layer of napa cabbage, and small spoonfuls of cream cheese, keeping the layers distinct and neat.
- Repeat the layers once more, finishing with a little extra cabbage, a scatter of toasted almonds and sesame seeds, then drizzle the remaining soy sauce lightly over the top so the surface looks glossy but not soggy.
- Chill the jars for at least 15 minutes before serving so the layers settle and the flavours meld, and serve cold or at cool room temperature when the rice is tender, the cabbage is crisp and the nori is just beginning to soften.
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