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California “Sushi” Rice Salad

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By Betty Crocker Kitchens
Updated Nov 15, 2010
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Looking for an Asian-inspired dinner? Then check out this veggies and rice salad that’s delicious to eat and easy-to-make.

California “Sushi” Rice Salad

  • Prep Time 30 min
  • Total 1 hr 25 min
  • Servings 8
  • Ingredients 10
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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

Instructions

  • 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.
  • Step 
    2
    Meanwhile, in small microwavable bowl, mix vinegar, sugar and salt. Microwave 20 to 30 seconds; whisk until sugar is dissolved. Stir in gingerroot.
  • Step 
    3
    In large bowl, toss cooled rice with vinegar mixture. Stir in cucumbers, carrots, green onions and crabmeat; mix well. Top with avocado.

Nutrition

310 Calories
3 1/2g Total Fat
13g Protein
56g Total Carbohydrate
11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
35
Total Fat
3 1/2g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
800mg
33%
Potassium
370mg
11%
Total Carbohydrate
56g
19%
Dietary Fiber
3g
12%
Sugars
11g
Protein
13g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
15%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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