Avocado Sushi Salad

An easy vegetarian sushi dish without all of the fuss. From Readers Digest Living. Works great as an appetizer or side dish and it's amazingly easy. I like to use the rice molds that they sell at Japanese markets for serving this salad. Soft lettuce works well if you wish to replace the spinach.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  cup rice
• 1⁄4 teaspoon salt
• 1⁄4 cup rice vinegar
• 2  tablespoons low sodium soy sauce
• 2  tablespoons lime juice
• 4  teaspoons sugar
• 1  carrot, cut into 1/4-inch dice
• 2  small avocados, cut into 1/4-inch dice
• 24  small  spinach leaves

Directions

1. In a medium saucepan, bring 2 cups of water to a boil.
2. Add the rice and salt, cover and simmer for 17 minutes or until tender.
3. Meanwhile, in a small saucepan, bring the vinegar, soy sauce, lime juice and sugar to a boil.
4. Remove from the heat.
5. Stir into the cooked rice.
6. Transfer the seasoned rice to a bowl and let cool to room temperature.
7. Stir the carrot and avocados into the rice.
8. Dividing evenly, spoon the mixture into four 8-ounce ramekins or bowls and gently but firmly press down.
9. Arrange the spinach on serving plates and invert the molded rice salads onto the spinach.