Served as main course. Vegetarian dish. Speciality: Low Cholesterol, Low Sat. Fat diet.

Japanese

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

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

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves: 4

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