California “Sushi” Rice Salad

Enjoy this veggies and rice salad that’s both delicious and easy to make - a hearty dinner.

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Servings 8

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ingredients 10
Prep Time 30 min
Total Time 1 hr 25 min

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

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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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 35),

% Daily Value

Total Fat: 3 1/2g; 3 1/2%
(Saturated Fat 1/2g, 1/2% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 800mg; 800%;
Total Carbohydrate: 56g; 56%
(Dietary Fiber 3g 3% Sugars 11g 11% ),
Protein: 13g; 13%

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 10%;
Calcium: 4%;
Iron: 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;