Sushi shrimp salad

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.

Similar recipes