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1. Wash the rice in a strainer or colander under cold running water until its draining water runs clear. Then transfer it to a large mixing bowl, cover with cold water, and soak for 4 hours at room temperature.
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2. Drain and steam for 30 minutes in an Oriental steamer, or steam the rice in an improvised steamer.
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3. Spread the steamed rice out on a tray or large flat platter and cool to room temperature. Separate the grains by rubbing them gently through your fingers; then with a cleaver or large, sharp knife, chop the rice coarsely.
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4. Make 3 cuts at ½-inch intervals across the inner curve of the shrimp to prevent them from curling when fried.
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5. Coat the shrimp with flour and shake off any excess. Dip them into the bowl of egg whites, and roll them in the rice until the grains firmly adhere. Lay the shrimp side by side on wax paper and set aside.
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6. Heat the oil in a deep-fat fryer, casserole or skillet, until the oil registers 350°F on a deep-fat thermometer.
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7. Fry the shrimp 6 at a time for about 1 minute and drain on paper towels.
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8. Drop the green pepper into the oil and fry for 1minute, until they are a delicate brown.
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9. Place 2 shrimp and a strip or 2 of green pepper on each of 6 serving plates, and accompany with a small, individual dish of ajishio.
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10. Serve as part of a Japanese meal, or as a first course.
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