Sushi Shrimp Salad
| Yield: | 4 Servings |
| Categories: | Salads |
| 4 | c | Cooked medium-grain white |
| Rice, at room temperature | ||
| 2 | c | Diced seeded cucumber |
| 1 | c | Thawed frozen peas |
| 1/2 | c | Thinly sliced radishes |
| 1/4 | c | Sliced green onions |
| Sushi dressing (recipe | ||
| Follows) | ||
| 1 | lb | Cooked, peeled, and divined |
| Large (31 to 35 per lb.) | ||
| Shrimp | ||
| 1 1/2 | qt | Rinsed, crisped fresh |
| Spinach leaves | ||
| Whole radishes | ||
| Salt | ||
| sushi dressing | ||
| 1/2 | c | Seasoned rice vinegar |
| 2 | tb | Fresh ginger, minced |
| 2 | tb | Prepared horseradish |
| 2 | tb | Asian sesame oil |
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