Instructions: 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.

The salad can be prepared in advance and is served at room temperature.

TIP - Use half of the soy sauce in the dressing and taste before adding more.

Description: "Colorful rice dish is low in fat"

NOTES : Theres a Japanese flavor to this colorful all-in-one meal, Rice and Radish Salad With Shrimp. Many countries have some kind of rice salad in their cuisine. One from Japan is called "chirashi-zushi," or scattered sushi. It starts with rice seasoned with a rice vinegar dressing and is topped with a scattering of other ingredients. This low-fat version calls for familiar items found at supermarkets in this country: rice, shrimp, snow peas, green onions and red radishes. Rice vinegar and soy sauce are available in the Asian sections. Optional condiments to offer are pickled ginger and the fiery Japanese horseradish paste known as wasabi; these are not as common, but may be also found in Asian sections or Asian markets. REVIEW: We halved the recipe and used Japanese Medium rice (Chidori-Mai). Wonderful flavor and color. A little too salty. See TIP - Hanneman 2001-Aug

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