California Crepe Rolls

• 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
• 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

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.

water, rice vinegar, sugar, salt, rice, water, soy sauce, wasabi powder, spinach, shrimp, avocado, sesame seeds

Taken from www.myrecipes.com/recipe/california-crepe-rolls (may not work)