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

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.

Measure vinegar, sugar, remaining shoyu, sesame seed and 2 tablespoons water into a cruet. Cover and shake until blended and sugar dissolves. Pour over rice mixture. Toss to coat all ingredients well. Sprinkle reserved shrimp over each serving.