1. Boil 2 cups of water in a medium saucepan. Add the rice and salt and return to a boil, stirring once or twice. Reduce the heat to low and simmer, covered, stirring twice to promote stickiness, until all the moisture is absorbed, about 18 minutes. Allow to cool, uncovered, for about 15 minutes, or remove to a plate to speed cooling.

2. Combine the vinegar, scallions, horseradish, 1 1/2 tsp. Of the lime juice, and the soy sauce in a small bowl. Stir into the rice. Toss the avocado and remaining 1/2 tsp. Lime juice together in a separate bowl.

3. To assemble: With a long end of a lavash half facing you, lay a quarter of the rice mixture evenly over the lavash, leaving a 1-inch border. Distribute a quarter of the crab, avocado, and ginger slices evenly over the rice and roll away from you, as tightly as possible. Complete the wraps with the remaining ingredients. Or if you prefer, prepare all at once assembly-line style. Slice in half on the bias.

If serving for lunch. For appetizers, cut into 1 to 2-inch pieces and serve with the spirals facing up.

Makes 4 wraps servings 4 as lunch or about 10 as an appetizer.

Substitutions: "Instead of surimi, use real crabmeat, cooked lobster, shrimp, or scallops. Use burrito-sized tortillas instead of the lavash. After you have rolled, cut off the ends. If you like, add strips of the traditional nori, the flat sheets of seaweed found in Asian specialty and health food stores, to the rice. Nori adds a by-the-sea briny taste to these rolls."

This is a low-fat wrap if only half the avocado is used.

The rice can be made a day or two ahead, stord in the refrigerator, then reheated briefly in the microwave, just to take the chill off. Once assembled and sealed in wax paper, plastic wrap or foil and refrigerated, the wraps keep for up to 4 hours. These wraps slice better for appetizers if they are chilled. Serve cold or cool (out of the refrigerator for under 30 minutes).

by MM_Buster v2.0l.