Sushi Shrimp Salad

4 c Cooked medium-grain white

Rice, at room temperature 2 c Diced seeded cucumber

1 c Thawed frozen peas

1/2 c Thinly sliced radishes

1/4 c Sliced green onions

Sushi dressing (recipe Follows) 1 lb Cooked, peeled, and divined

Large (31 to 35 per lb.) Shrimp 1 1/2 qt Rinsed, crisped fresh

Spinach leaves Whole radishes Salt -----sushi dressing---- 1/2 c Seasoned rice vinegar

2 tb Fresh ginger, minced

2 tb Prepared horseradish

2 tb Asian sesame oil

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.