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. ---------------------------------------------------------------------------
Nutrition
Ingredients
