Sushi Shrimp Salad

All the flavors of a sushi roll, scattered across a platter and ready in the time it takes to boil water for tea.

Cooked rice meets plump shrimp, crunchy cucumber, peppery radishes, and sweet peas, all dressed in a punchy mix of rice vinegar, fresh ginger, sesame oil, and a sneaky hit of horseradish that wakes everything up.

Pile it onto a bed of crisp spinach leaves and you’ve got a light, refreshing main course that eats like summer.

Kitchen Tips

• Use day-old rice if you have it. Freshly cooked rice can be too sticky and clumps together instead of absorbing the dressing.
• The horseradish in the dressing gives a wasabi-like kick. Adjust to your heat tolerance or swap in actual wasabi paste.
• This salad travels well. Pack the dressing separately and toss it right before serving to keep everything crisp.