Long Rice Salad

1 large pkg. long rice

1 Japanese cucumber

1 kamaboko

1 pkg bean sprouts

1/2 c sugar

1/2 c rice vinegar

2 tbsp shoyu

2 tsp sesame oil

1 tsp ginger juice

Cook long rice for 5 minutes in boiling water. If using Nice brand long rice, cook 10 minutes. Rinse in cold water, drain and cool. Spread in an even layer on a serving platter. Cook bean sprouts in boiling water for 3 minutes. Rinse, drain and cool. Spread over long rice. Sprinkle cucumber over bean sprouts, followed by kamaboko. Cover and chill until ready to serve. Combine remaining ingredients in a jar. Shake well. Chill until ready to serve. Shake dressing prior to serving.