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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
Preparation
Step 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.
Meanwhile, in small microwavable bowl, mix vinegar, sugar and salt. Microwave 20 to 30 seconds; whisk until sugar is dissolved. Stir in gingerroot.
In large bowl, toss cooled rice with vinegar mixture. Stir in cucumbers, carrots, green onions and crabmeat; mix well. Top with avocado.