| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
Salads |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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