California “Sushi” Rice Salad

California “Sushi” Rice Salad

Looking for an Asian-inspired dinner? Then check out this veggies and rice salad that’s delicious to eat and easy-to-make.

Prep Time

30

Minutes

Total Time

1:25

Hr:Mins

Makes

8

servings

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.
Makes 8 servings (1 1/4 cups each)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 35),
  • Total Fat 3 1/2g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 800mg;
  • Total Carbohydrate 56g
    • (Dietary Fiber 3g,
    • Sugars 11g),
  • Protein 13g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.