Sushi shrimp salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cooked medium-grain white |
| Rice, at room temperature | ||
| 2 | cups | Diced seeded cucumber |
| 1 | cup | Thawed frozen peas |
| ½ | cup | Thinly sliced radishes |
| ¼ | cup | Sliced green onions |
| Sushi dressing (recipe | ||
| Follows) | ||
| 1 | pounds | Cooked, peeled, and divined |
| Large (31 to 35 per lb.) | ||
| Shrimp | ||
| 1½ | quart | Rinsed, crisped fresh |
| Spinach leaves | ||
| Whole radishes | ||
| Salt ---sushi dressing---- | ||
| ½ | cup | Seasoned rice vinegar |
| 2 | tablespoons | Fresh ginger, minced |
| 2 | tablespoons | Prepared horseradish |
| 2 | tablespoons | Asian sesame oil |
Directions
In a large bowl, combine cooked rice, cucumber, peas, sliced radishes, onions, and dressing. Gently mix in shrimp. Arrange spinach leaves on a platter and spoon sushi salad into the center.
Garnish with whole radishes. Season to taste with salt.
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