Sushi Salad
Sushi Salad is an moderately easy dinner. Made with 2 tbsp. shoyu, divided, 1 c. uncooked long grain rice, washed and drained, 1/2 lb. baby shrimp, cooked, 1 carrot, peeled and shredded and 1/2 c. frozen green peas, thawed and drained, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Cook rice in a mixture of shoyu and 2 cups water.
Remove from heat and cool.
Rinse shrimp and drain thoroughly.
Reserve 1/2 cup of shrimp.
Combine remaining shrimp, carrots, peas, green onions and ginger in a large bowl.
Fluff rice with fork.
Fold in shrimp mixture.
Cover and refrigerate until chilled.
π· Perfect Pairings
Complete your meal with these
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