4 cup cooked medium-grain white
1 rice, at room temperature
2 cup diced seeded cucumber
1 cup thawed frozen peas
1/2 cup thinly sliced radishes
1/4 cup sliced green onions
1 sushi dressing (recipe
1 follows)
1 lb cooked, peeled, and divined
1 large (31 to 35 per lb.)
1 shrimp
1 1/2 qt rinsed, crisped fresh
1 spinach leaves
1 whole radishes
SALT SUSHI DRESSING
1/2 cup seasoned rice vinegar
2 tbsp fresh ginger, minced
2 tbsp prepared horseradish
2 tbsp asian sesame oil
A Recipe for
Sushi Shrimp Salad
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This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
Food Tip |
This Recipe for Sushi Shrimp Salad is one of thousands in the Recipes-to-go Asian Cookbook.
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If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
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This is a recipe for Sushi Shrimp Salad from the recipe cookbook of Recipes-to-go (Asian)
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| Estonian Proverb |
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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.
Serves: 4
Sushi Shrimp Salad Recipe brought to you by Recipes To-Go