Approx. 16 oz of rice (recipe calls for 2 (8.8 oz) packages of microwaveable rice – I used sushi rice, to good effect)

2/3 cup of rice vinegar

2 teaspoons sugar

1 1/4 teaspoons salt

2 avocados

1 medium cucumber, peeled, seeded and cut into 1/2 pieces

1 1/2 cup surimi (about 8 oz.) cut into 1/2 inch pieces (I used tuna)

12 boston lettuce leaves – rinsed and dried

6 tablespoons finely crushed wasabi peas (optional)

1. Microwave each rice packet fro 90 seconds (or just make your rice). Place rice in medium-size bowl and stir in vinegar, sugar and salt; let sit 10 minutes.

2. While rice sits, cut each avocado in half (I saw an Alton Brown where he showed how to cut an avocado. It’s amazing how he stays with you.). Cut 3 of the halves into 1/2 inch chunks. Cut remaining half into 12 slices (I chunked all of the avocado. I’m not big on the garnish); set aside.

3. Gently stir avocado chunks, cucumber, and surimi into rice.

4. Fan 2 lettuce leaves on a plate (I used bagged mixed leaves, and tossed a handful in a bowl.) Top with 1 cup rice mixture; repeat for 6 servings. Garnish each with two avocado slices and 1 tablespoon crushed wasabi peas, if desired. (I made a dressing out of wasabi powder and soy sauce and used that on top.)

Per serving: 315 calories; 13 g fat(2 g sat.); 9 g protein; 40 g carbohydrate; 4 g fiber; 812 mg sodium; 8 mg cholesterol.

Taken from Aug. 2007 issue of Family Circle magazine.