California Crepe Rolls
Serves: 10
Preparation Time: 1 Hour 15 Minutes
Cooking Time: 20 Minutes
1 ¾ cups water
2 Tbs. Rice vinegar
1 ½ Tbs. Sugar
¼ tsp. Salt
1 cup uncooked short-grain rice
2 Tbs. water,
3 Tbs. Low-sodium soy sauce
2 Tbs. 100% Real Wasabi Paste or Fresh grated Wasabi
10 basic crepes
20 small spinach leaves
30 medium shrimp, cooked and peeled
20 (1/8-inch-thick) slices peeled avocado (about 1 avocado)
5 tsp. Sesame seeds, toasted
Bring first 4 ingredients to a boil in a medium saucepan. Add rice;
cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Cool slightly (rice will be sticky).
Combine 2 Tbs. Water and soy sauce in a small bowl.
Gently spread about ¼ cup rice mixture over 1 crepe using moist
fingertips. Place 2 spinach leaves on lower third of crepe. Arrange
3 shrimp and 2 avocado slices over spinach. Sprinkle with ½ tsp.
Sesame seeds. Roll up crepe jelly-roll fashion, pressing seam to seal.
Cut roll crosswise into 4 slices. Repeat procedure with the remaining
crepes, rice mixture, spinach, shrimp, avocado slices and sesame seeds.
Serve with soy sauce mixture and fresh grated Wasabi or 100% Real
Wasabi Paste