Ingredients 

1 lb cooked shrimp 

1 cup diced cucumber

1 cup Carrot matchsticks

1 TBSP Rice seasoning – I use this one. 

1 sheet nori, cut into thin strips

2 cups cooked sushi rice (aka sticky rice)

2 tbsp rice wine vinegar

2 tbsp sugar

Sriracha

soy sauce or tamari

Instructions

1. Cook sticky rice according to package directions on the stovetop or in a rice cooker. When finished cooking, add rice vinegar, coconut sugar and spice, mixing together well. Set aside and let cool.

2. Assemble ingredients and add to jars, layering the following order: soy sauce (to taste), shrimp, cucumber, carrots, sushi rice, nori strips, and Sriracha.

3. Jars keep in the fridge up to 5 days. To serve, dump into a large bowl and enjoy!