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
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.
