Sushi Salad - cooking recipe

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

Preparation

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.