Nori rolls

Description

Ingredients

• 2 cup cooked brown rice
• 1/2 cup mung bean sprouts
• 1/2 cup grated carrot
• 1/2 cup cucumber, finely diced
• 1/4 cup daikon radish
• 2 tbsp fresh parsley
• 1 tbsp tamari
• 1/2 tbsp soy "mayonnaise"
• 2 tsp lemon juice
• 3 freshly chopped umeboshi
• -plums
• 1 tsp dill weed
• 4 sheets toasted nori

Procedures

Mix all but the nori sheets together. Let the mixture sit one or more hours to absorb the flavors. Set out the toasted nori sheets. Place ¾ cup filling on each sheet of toasted nori. Roll tightly and cut into five slices. Per roll: 125 cal, 3 g prot, 2 g fat, 24 g carb, 0 chol from _murrieta hot springs vegetarian cookbook_ by the murrieta foundation deeanne [eatmoveggies] at 19:14 ed