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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 3/4 cups water |
2 tablespoons rice vinegar |
1 1/2 tablespoons sugar |
1/4 teaspoon salt |
1 cup uncooked short-grain rice |
1/4 cup water, divided |
3 tablespoons low-sodium soy sauce |
1 tablespoon wasabi powder |
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 teaspoons sesame seeds, toasted |
Directions:
1. 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).
2. Combine 2 tablespoons water and soy sauce in a small bowl.
3. Combine 2 tablespoons water and wasabi powder in a small bowl.
4. Gently spread about 1/4 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 1/2 teaspoon 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 wasabi sauce.
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