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Ingredients

long grain rice: 2 cups
rice vinegar: 1/3 cup
granulated sugar: 1/4 cup
salt: 1 tsp
ginger root: 2 tsp
cucumbers: 2 (seeded, chopped)
carrots: 2 (finely shredded)
green onions - spring or scallion: 8 whole onions (sliced)
crab meat: 1 lb (sticks, sliced)
avocados: 1 (pitted, peeled and thinly sliced)

California “Sushi” Rice Salad

Credit: www.bettycrocker.com

User rating:

  • Prep Time
    30 min
  • Cook Time
    0 min
  • Servings
    8 serving(s)

Tags

Gluten Free, No Pork, No Red Meat, Dinner, Lunch

  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.

What else can I make with these ingredients?

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