Sushi Shrimp Salad

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.

Cuisine: Japanese

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 312.0

Dietary: Gluten-free

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

4 cup Cooked medium-grain white rice, at room temperature
1 cup Diced seeded cucumber
1 cup Thawed frozen peas
1/2 cup Thinly sliced radishes
1/4 cup Sliced green onions
1 lb Cooked, peeled, and deveined large shrimp (31 to 35 per lb.)
1 1/2 qt Rinsed, crisped fresh spinach leaves
1/2 cup Seasoned rice vinegar
2 tbsp Fresh ginger, minced
2 tbsp Prepared horseradish
2 tbsp Asian sesame oil
Whole radishes, for garnish
Salt, to taste

Directions

1
In a small bowl, whisk together the seasoned rice vinegar, minced fresh ginger, prepared horseradish, and Asian sesame oil to create the sushi dressing.
2
In a large mixing bowl, combine the cooked medium-grain white rice, diced cucumber, thawed peas, thinly sliced radishes, and sliced green onions.
3
Pour the prepared sushi dressing over the rice and vegetable mixture, tossing gently until evenly coated.
4
Add the cooked, peeled, and deveined shrimp to the bowl and gently fold them into the salad, being careful not to break the shrimp.
5
Taste the salad and season with salt if needed.
6
Arrange the rinsed and crisped fresh spinach leaves on a serving platter.
7
Spoon the sushi shrimp salad into the center of the spinach bed.
8
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.

Keywords: shrimp, sushi, salad, japanese, rice, cucumber, spinach, peas, radish, ginger, horseradish, sesame, vinegar, fresh, healthy, light, dinner, easy

Read it online: https://www.chefs-mate.com/recipe/sushi-shrimp-salad/