California “Sushi” Rice Salad

 

2

cups uncooked regular long-grain white rice

1/3

cup rice vinegar (not seasoned)

1/4

cup sugar

1

teaspoon salt

2

teaspoons grated gingerroot

2

large cucumbers, seeded, chopped

2

medium carrots, finely shredded (1 cup)

8

medium green onions, sliced (1/2 cup)

2

packages (8 oz each) imitation crabmeat sticks, sliced

1

small avocado, pitted, peeled and thinly sliced

• 1 In 3-quart saucepan, cook rice in water as directed on package. Spread rice in 13x9-inch baking dish, cover with plastic wrap and refrigerate for 1 hour or until completely cool.
• 2 Meanwhile, in small microwavable bowl, mix vinegar, sugar and salt. Microwave 20 to 30 seconds; whisk until sugar is dissolved. Stir in gingerroot.
• 3 In large bowl, toss cooled rice with vinegar mixture. Stir in cucumbers, carrots, green onions and crabmeat; mix well. Top with avocado.