• Devein shrimp and remove tails, if necessary.
• Heat coconut oil in a large skillet over medium-high heat.
• Make the batter: Whisk the cornstarch, salt and pepper together in a shallow bowl.
• Dredge the shrimp in the cornstarch batter and cook in the hot oil on both sides until golden brown. Remove onto a separate plate.
• Lower the heat to medium heat. Add ginger and garlic to the pan. Saute 2-3 minutes, until softened and sizzling. Pour in the remaining ingredients except for the cornstarch.
• In a small bowl, combine the 1 tsp. of cornstarch with 3 tsp. of water. This is a slurry. Pour the slurry into the coconut sauce and whisk to combine. Simmer the mixture until thickened.
• Divide rice among 4 serving bowls. Top with shrimp. Spoon the sauce over the shrimp. Garnish with chopped green onions, if desired. 

Rice Cooker Instructions

• Place 2 cups of uncooked sushi rice into the rice cooker. Pour in 3 cups of water. Turn on the rice cooker. Once the rice cooker turns itself off, let the rice steam for 10-20 minutes. 

Stove Top Instructions

• Bring 3 cups of water to a boil in a medium-sized saucepan. Stir in the 2 cups of sushi rice using a rice paddle or wooden spoon. Cover and reduce heat to low. Cook rice, covered, 15-20 minutes until the water is absorbed.