1

Combine soy sauce, green onions, 4 Tablespoons oil, vinegar, sake, brown sugar, and garlic in 13x9x2-inch baking dish; whisk marinade to blend. Add shrimp and toss to coat. Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.

2

Blend mayonnaise and ginger in food processor until smooth. Transfer ginger aioli to small bowl and refrigerate.

3

Drain marinade from shrimp to small saucepan; bring to boil. Whisk 2 Tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.

4

Heat remaining 2 Tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 4 minutes.

5

Mound rice in center of plates. Arrange shrimp around rice; drizzle with ginger aioli. Serve, passing reserved boiled marinade.