California “Sushi” Rice Salad

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  • 30 min prep time
  • 1 hr 25 min total time
  • 10 ingredients
  • 8 servings

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. 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. 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. 3 In large bowl, toss cooled rice with vinegar mixture. Stir in cucumbers, carrots, green onions and crabmeat; mix well. Top with avocado.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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