Sushi Shrimp Salad

Recipe Ingredients

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

Recipe Instructions

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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