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
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.