Sushi Shrimp Salad Recipe - Cooking Index
4 cups | 948ml | Cooked medium-grain white |
Rice - at room temperature | ||
2 cups | 292g / 10oz | Seeded cucumber - diced |
1 cup | 237ml | Thawed frozen peas |
1/2 cup | 118ml | Radishes - thinly sliced |
1/4 cup | 15g / 0.5oz | Green onion - sliced |
Sushi dressing | ||
1 lb | 454g / 16oz | Shrimp, cooked - peeled, divined (31 to 35 per lb.) |
1 1/2 | Spinach leaves - rinsed, crisped | |
Fresh | ||
1 | Radishes | |
Salt -- | ||
Sushi Dressing | ||
1/2 cup | 118ml | Seasoned rice vinegar |
2 tablespoons | 30ml | Fresh ginger - minced |
2 tablespoons | 30ml | Prepared horseradish |
2 tablespoons | 30ml | Asian sesame oil |
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cooked medium-grain white
rice -- at room temperature
2 cups seeded cucumber -- diced
1 cup thawed frozen peas
1/2 cup radishes -- thinly sliced
1/4 cup green onion -- sliced
sushi dressing
1 pound shrimp, cooked -- peeled, divined
-- (31 to 35 per lb.)
1 1/2 quarts spinach leaves -- rinsed, crisped
fresh
1 whole radishes
salt --
***SUSHI DRESSING***
1/2 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.
Source:
Taste of Home, June/July, 1997
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