California “Sushi” Rice Salad

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

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

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
  • 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;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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