Sushi Salad

10 ingredients
8 steps

Ingredients

  • 2 Tbsp. shoyu, divided
  • 1 c. uncooked long grain rice, washed and drained
  • 1/2 lb. baby shrimp, cooked
  • 1 carrot, peeled and shredded
  • 1/2 c. frozen green peas, thawed and drained
  • 1/2 c. green onions, chopped
  • 1 Tbsp. ginger, minced
  • 1/4 c. distilled white vinegar
  • 2 Tbsp. sugar
  • 2 tsp. sesame seed

Directions

  1. 1
    Cook rice in a mixture of shoyu and 2 cups water.
  2. 2
    Remove from heat and cool.
  3. 3
    Rinse shrimp and drain thoroughly.
  4. 4
    Reserve 1/2 cup of shrimp.
  5. 5
    Combine remaining shrimp, carrots, peas, green onions and ginger in a large bowl.
  6. 6
    Fluff rice with fork.
  7. 7
    Fold in shrimp mixture.
  8. 8
    Cover and refrigerate until chilled.

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