California "Sushi" Rice Salad

this dish can be dinner or lunch. I've noticed the lighting is way better before 4pm so i probably will be doing my posts before 4pm which is weird but it works for my photos. while my husband was here we were talking about making our own sushi and i found this recipe last week on Pillsbury.com . i thought it sounded neat and i love California rolls too. 

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

• 
  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.
  
  Serving (1 Serving)
  • Calories 310
  
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