This vibrant Sushi Shrimp Salad offers a delightful twist on traditional Japanese flavors, perfect for a light yet satisfying meal. The dish features tender, cooked shrimp tossed with fluffy medium-grain rice, crisp cucumbers, sweet peas, and peppery radishes. All ingredients are bound together by a zesty homemade sushi dressing made with rice vinegar, fresh ginger, horseradish, and sesame oil, providing a perfect balance of tangy, spicy, and nutty notes. Served over a bed of fresh, crisped spinach leaves, this salad is not only visually appealing but also packed with texture and flavor. It&# 226;ÂÂs an excellent choice for warm-weather dinners, potlucks, or when you crave something clean and healthy without sacrificing taste.
Sushi Shrimp Salad
Description
This vibrant Sushi Shrimp Salad offers a delightful twist on traditional Japanese flavors, perfect for a light yet satisfying meal. The dish features tender, cooked shrimp tossed with fluffy medium-grain rice, crisp cucumbers, sweet peas, and peppery radishes. All ingredients are bound together by a zesty homemade sushi dressing made with rice vinegar, fresh ginger, horseradish, and sesame oil, providing a perfect balance of tangy, spicy, and nutty notes. Served over a bed of fresh, crisped spinach leaves, this salad is not only visually appealing but also packed with texture and flavor. It&# 226;ÂÂs an excellent choice for warm-weather dinners, potlucks, or when you crave something clean and healthy without sacrificing taste.Ingredients
Directions
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In a small bowl, whisk together the seasoned rice vinegar, minced fresh ginger, prepared horseradish, and Asian sesame oil to create the sushi dressing.
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In a large mixing bowl, combine the cooked medium-grain white rice, diced cucumber, thawed peas, thinly sliced radishes, and sliced green onions.
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Pour the prepared sushi dressing over the rice and vegetable mixture, tossing gently until evenly coated.
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Add the cooked, peeled, and deveined shrimp to the bowl and gently fold them into the salad, being careful not to break the shrimp.
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Taste the salad and season with salt if needed.
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Arrange the rinsed and crisped fresh spinach leaves on a serving platter.
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Spoon the sushi shrimp salad into the center of the spinach bed.
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Garnish with whole radishes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 312.0kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 2.4mg1%
- Total Carbohydrate 67.2g23%
- Dietary Fiber 1.0g4%
- Sugars 0.0g
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the rice is at room temperature before mixing to prevent the salad from becoming too warm or the shrimp from overcooking.
For best texture, pat the thawed peas and cucumber dry before adding them to the salad to prevent excess moisture.
This dish is best served immediately to maintain the crispness of the vegetables and the freshness of the spinach.
If preparing ahead, store the dressing separately and toss with the rice and vegetables just before serving.
