8 oz/1 pkg Crab Classic, Flake Style
1 pkg (2 containers/125 g each) pre-cooked white rice in microwavable cups
3 tbsp gluten-free rice vinegar*, divided
1 seedless English cucumber, quartered and cut into 1/2-inch pieces
Boston lettuce leaves
1/2 avocado, peeled and thinly sliced
3 tbsp gluten-free low sodium soy sauce or gluten-free tamari**
2 tbsp pickled sushi ginger (gari)
Prepare rice according to package directions. While warm, toss with 1 tbsp rice vinegar; let cool. Break crab into bite-sized pieces. Toss rice, crab and cucumbers together. Arrange lettuce leaves on a platter. Top with crab mixture and arrange avocado slices overtop. Stir together remaining vinegar and soy sauce; drizzle over top of the salad. Serve with ginger.
*Serving suggestions: Make sure rice vinegar has no other grains other than rice.
**Look for Kikkoman Gluten Free Soy Sauce or San-J Gluten Free Tamari