California “Sushi” Rice Salad

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

 

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.