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Nori Rolls Recipe
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2 c Cooked brown rice 1/2 c Mung bean sprouts 1/2 c Grated carrot 1/2 c Cucumber, finely diced 1/4 c Daikon radish 2 tb Fresh parsley 1 tb Tamari 1/2 tb Soy "mayonnaise" 2 ts Lemon juice 3 Freshly chopped umeboshi -plums 1 ts Dill weed 4 Sheets toasted nori 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 3/4 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 EDT
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