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Sushi Shrimp Salad

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Submitted by elizapotts

YIELD

4 servings

PREP

10 min

COOK

0 min

READY

10 min

Ingredients

4 946
CUPS ML RICE
cooked
2 473
CUPS ML CUCUMBERS
diced, seeded
1 237
CUP ML GREEN PEAS
frozen, thawed
½ 118
CUP ML RADISHES
thinly sliced
¼ 59
1 453.6
POUND G SHRIMP
cooked, peeled, deveined
1 ½ 1.5
QUARTS QUARTS SPINACH
rinsed, crisped fresh *
1 1
X X RADISHES
whole *
1 1
X X SALT *
Sushi dressing
½ 118
CUP ML RICE VINEGAR
2 3E+1
TABLESPOONS ML GINGER
fresh, minced
2 3E+1
TABLESPOONS ML HORSERADISH
prepared
2 3E+1
TABLESPOONS ML SESAME OIL

Directions

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 443g (15.6 oz)
Amount per Serving
Calories 881 9% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 221mg 74%
Sodium 358mg 15%
Total Carbohydrate 51g 51%
Dietary Fiber 5g 18%
Sugars g
Protein 77g
Vitamin A 16% Vitamin C 18%
Calcium 12% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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