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California “Sushi” Rice Salad

  • 8servings
  • 85minutes
  • 310calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, B3, B6, C, P
MineralsSelenium, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 cups uncooked regular long-grain white rice

  2. 1/3 cup rice vinegar (not seasoned)

  3. 1/4 cup sugar

  4. 1 teaspoon salt

  5. 2 teaspoons grated gingerroot

  6. 2 large cucumbers, seeded, chopped

  7. 2 medium carrots, finely shredded (1 cup)

  8. 8 medium green onions, sliced (1/2 cup)

  9. 2 packages (8 oz each) imitation crabmeat sticks, sliced

  10. 1 small avocado, pitted, peeled and thinly sliced

Instructions Jump to Ingredients ↑

  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.

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