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.