Ingredients for 4 servings:
1. 1 cup rice
2. 1/4 teaspoon salt
3. 1/4 cup rice vinegar
4. 2 tablespoons low sodium soy sauce
5. 2 tablespoons lime juice
6. 4 teaspoons sugar
7. 1 carrot, cut into 1/4-inch dice
8. 2 small avocados, cut into 1/4-inch dice
9. 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.