Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Cooked medium-grain white |
| \N \N | Rice, at room temperature |
| 2 cups | Diced seeded cucumber |
| 1 cup | Thawed frozen peas |
| ½ cup | Thinly sliced radishes |
| ¼ cup | Sliced green onions |
| \N \N | Sushi dressing (recipe |
| \N \N | Follows) |
| 1 pounds | Cooked, peeled, and divined |
| \N \N | Large (31 to 35 per lb.) |
| \N \N | Shrimp |
| 1½ quart | Rinsed, crisped fresh |
| \N \N | Spinach leaves |
| \N \N | Whole radishes |
| \N \N | Salt ---sushi dressing---- |
| ½ cup | Seasoned rice vinegar |
| 2 tablespoons | Fresh ginger, minced |
| 2 tablespoons | Prepared horseradish |
| 2 tablespoons | Asian sesame oil |
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.