Ingredients

2 cups white long-grain rice
1/4 cup unseasoned rice wine vinegar
2 tablespoons sugar
1 1/2 tablespoons soy sauce
1 tablespoon sesame oil
2 cups snow peas (Chinese pea pods)
1 pound large shrimp, shelled and deveined
2 cups thinly sliced red radishes
1/2 cup sliced green onions (scallions)
Pickled ginger, wasabi and additional soy sauce, as desired

Directions

Cook rice according to package directions.

Meanwhile, prepare dressing: In a small bowl, whisk together vinegar, sugar, soy sauce and sesame oil until blended. Transfer warm rice to a large bowl; gently mix dressing into warm rice.

In a medium saucepan, bring 6 cups water to a boil. Add snow peas. Cook 1 minute; with a slotted spoon, transfer snow peas to the rice mixture. To boiling water in saucepan, add shrimp. Cook until shrimp turn pink, about 4 minutes; drain and cool. Add shrimp, radishes and green onions to rice mixture; toss to coat.

Serve at room temperature with small bowls of pickled ginger, wasabi and soy sauce, if desired. Makes 4 servings.

Nutrition information per serving:479 cal., 31 g pro., 6 g fat, 72 g carbo.