nori rolls

Categories: Vegetarian; Low-cal/fat; Main dish
Yield: 4 servings

Measure	Ingredient
2 cups	Cooked brown rice
½ cup	Mung bean sprouts
½ cup	Grated carrot
½ cup	Cucumber, finely diced
¼ cup	Daikon radish
2 tablespoons	Fresh parsley
1 tablespoon	Tamari
½ tablespoon	Soy "mayonnaise"
2 teaspoons	Lemon juice
3	Freshly chopped umeboshi plums
1 teaspoon	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 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 EDT