Soften flour tortillas by warming them in microwave till they are plyable, meanwhile, place your chopped shrimp in a bowl with sake to marinate, add garlic powder salt and pepper, let sit about 15 min and drain, After your tortillas are warmed, spread each one with cream cheese not to thick, so it covers the tortilla,sprinkle some rice on the cream cheese and press down, divide the shrimp on each tortilla lay it in a line across the tortilla, then lay a line of avacodo next to the shrimp, then some of the green onions and red bellper in a line next to the avacodo, then roll up tight without breaking the tortilla.

Refrigerate for several hours. Unwrap. Cut in 1/2 inch slices. An electric knife is best. if you dont have an electric knife, wet a sharp knife and cut. Discard ends. Lay pinwheels on on serving plate and garnish with wasabi sauce, and pickled ginger if you have it and serve it like you would sushi, Leave space in center for small bowl of dipping sauce.