I had to include Baja sushi because I think the fusion of Asian techniques and Mexican ingredients is phenomenal! This recipe, which uses a spinach crêpe as a wrapper instead of nori (seaweed), comes from my friend Andres Brambila, who owns Negai, a wonderful sushi restaurant in Tijuana.

　　

Ingredients

serves 4 to 6

　　3/4 cup whole milk

　　2 large eggs

　　1 large egg yolk

　　2 cups (loosely packed) fresh spinach

　　1 cup (loosely packed) fresh cilantro

　　1/2 cup all-purpose flour

　　3 tablespoons unsalted butter, melted

　　1 serrano chile, stemmed and seeded

　　Salt

　　2 mangoes, peeled and pitted

　　2 tablespoons mayonnaise

　　1 tablespoon sugar

　　1 teaspoon soy sauce

　　1/2 teaspoon dry mustard

　　1/4 teaspoon wasabi paste

　　Freshly ground black pepper

　　Nonstick cooking spray

　　8 ounces lump crabmeat, picked over to remove any shell and cartilage

　　1 teaspoon hot chile sauce (such as sriracha)

　　1 teaspoon masago caviar

　　8 medium cooked shrimp, peeled and halved lengthwise

　　1 avocado, halved, pitted, peeled, and thinly sliced

　　

Step 1

Combine the milk, eggs, and egg yolk in a blender and blend to combine. Add the spinach, cilantro, flour, butter, serrano chile, and 1/2 teaspoon salt, and blend until very smooth. Transfer the crêpe batter to a medium bowl. Let the batter stand for 30 minutes.

　　

Step 2

In a clean blender, blend the mangoes with the mayonnaise, sugar, soy sauce, dry mustard, and wasabi paste until smooth. Season the mango sauce to taste with salt and black pepper.

　　

Step 3

Heat a crêpe pan, or a nonstick skillet measuring 6 to 7 inches across the bottom, over moderate heat until it is hot. Spray the pan lightly with nonstick cooking spray, and heat it until it is hot but not smoking. Add a scant 1/4 cup of the crêpe batter to the pan. Immediately tilt and rotate the pan quickly to cover the bottom with a layer of batter. Cook the crêpe for 1 minute, or until the top appears almost dry. Loosen the edge of the crêpe with a spatula, turn the crêpe over, and cook the other side lightly. Transfer the crêpe to a plate. Make more crêpes with the remaining batter in the same manner, spraying the pan lightly with nonstick cooking spray as necessary and stacking them one on top of the other on the plate. (The crêpes can be made 3 days in advance, wrapped in plastic wrap, and chilled.)

　　

Step 4

Mix the crabmeat, hot chile sauce, and masago in a small bowl.

　　

Step 5

Place 1 crêpe on a work surface and spoon 2 to 3 tablespoons of the crab mixture down the center of the crêpe. Top with 2 shrimp halves and 2 or 3 avocado slices. Roll up the crêpe into a cylinder. Cut it into 4 equal pieces, as you would a sushi roll. Spread 1 tablespoon of the mango sauce on a plate. Place the sliced roll on top of the sauce. Repeat with the remaining crêpes, filling, and sauce.

　　Fresh Mexico