Hokkaido Restaurant

Sushi Shrimp Salad


– 4 cup Cooked medium-grain white rice at room temperature
– 2 cup cucumber Diced seeded
– 1 cup frozen peas Thawed
– 1/2 cup radishes Thinly sliced
– 1/4 cup green onions Sliced
– 1 lb cooked large shrimp (31 to 35 per lb.) Cooked peeled and deveined
– 1 1/2 qt fresh spinach leaves rinsed and crisped
– 1 whl radishes
– Salt

Sushi Dressing:
– 1/2 cup Seasoned rice vinegar
– 2 tbs Fresh ginger minced
– 2 tbs Prepared horseradish
– 2 tbs 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.

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