This version of the popular California roll is enveloped in a crepe instead of seaweed. Wasabi sauce is a fiery, green-colored condiment typically served with sushi. It comes in a powder that you mix with water much like dry mustard. You can omit it, if desired. It's crucial to use short-grain rice that turns sticky when cooked.
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 tablespoons water and soy sauce in a small bowl.
Combine 2 tablespoons water and wasabi powder in a small bowl.
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.
Yield: 10 servings (serving size: 4 crepe slices, 1-1/2 teaspoons soy sauce mixture, and about 1/2 teaspoon wasabi sauce).
CALORIES 201 (21% from fat); FAT 4.6g (sat 0.9g, mono 2g, poly 1g); PROTEIN 12.8g; CARB 26.5g; FIBER 1.2g; CHOL 80mg; IRON 2.8mg; SODIUM 379mg; CALC 73mg