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California “Sushi” Rice Salad
California “Sushi” Rice Salad
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Prep Time:
30 minutes
Total Time:
1 hour 25 minutes
Try this quick and tasty Asian veggies and rice salad for a flavor-packed meal.
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
Instructions:
  • Cook the rice in a 3-quart saucepan according to package instructions. Spread the cooked rice in a 13x9-inch baking dish, cover with plastic wrap, and refrigerate for 1 hour until completely cool.
  • In a small microwavable bowl, combine vinegar, sugar, and salt. Microwave for 20-30 seconds, then whisk until the sugar is dissolved. Add gingerroot and mix well.
  • Combine the cooled rice with the vinegar mixture in a large bowl. Add cucumbers, carrots, green onions, and crabmeat, stirring until well mixed. Finish by topping with avocado.

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