Recipe by Cooking Light April 1999


Recipe Summary

10 servings (serving size: 4 crepe slices, 1 1/2 teaspoons soy sauce mixture, and about 1/2 teaspoon wasabi sauce)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

201 calories; calories from fat 21%; fat 4.6g; saturated fat 0.9g; mono fat 2g; poly fat 1g; protein 12.8g; carbohydrates 26.5g; fiber 1.2g; cholesterol 80mg; iron 2.8mg; sodium 379mg; calcium 73mg.