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.