California “Sushi” Rice Salad

  • Prep Time 30 min
  • Total Time 1 hr 25 min
  • Servings 8

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
Calories from Fat
35
% Daily Value
Total Fat
3 1/2g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
0%
Cholesterol
15mg
6%
Sodium
800mg
33%
Total Carbohydrate
56g
19%
Dietary Fiber
3g
12%
Sugars
11g
11%
Protein
13g
13%
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
15%
15%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.