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Deconstructed California RollsDeconstructed California Rolls

Prepared by: Amy Vance,
Nutrition Specialist,

University of Missouri Extension

August 21, 2016

 

Yield: 4 servings (1 jar per serving)

 

Ingredients

  • 2 cups cooked brown rice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1 tablespoon low-sodium soy sauce
  • 2 avocados diced, brushed with lemon juice to prevent browning
  • 2 cucumbers diced
  • 4 seaweed sheets (Nori) -- optional
  • 1 cup tuna, packed in water
  • 4 12-ounce canning jars

 

Preparation

  • Heat the vinegar and sugar in a small saucepan over medium heat until the sugar is dissolved. While your brown rice is still warm, pour the vinegar-sugar mixture and soy sauce over it and toss to combine. Let cool to room temperature.

 

  • Assemble each jar in the following order:
    1. First (bottom) layer: 1/2 cup rice
    2. Second layer: 1/2 cup cucumber (or 1/2 cucumber)
    3. Third layer: 1 sheet of seaweed cut into small pieces if using
    4. Fourth layer: 1/4 cup tuna
    5. Fifth layer: 1/2 cup avocado

 

  • Store in the refrigerator until ready to eat. When ready to serve, dump jar's content into a bowl, toss, and enjoy.

 

Nutrition information per serving (1 jar)

Calories: 370

Total Fat: 3.5g

Protein: 7.4g

Fiber: 3.3g

Sodium: 231mg

 

 

Source: modified from Recipe Corner

 

Back to recipes index

 

 

Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Monday, August 01, 2016