Yield: 1 recipe
|1 cup||Quick Brown Rice|
|8 \N||Sheets sushi nori seaweed*|
|\N \N||Umeboshi paste*|
Cook rice in water over medium-high heat until tender and water is absorbed; cool to room temperature. Cut carrot in ½-inch match sticks and steam lightly. Place several spoonfuls of rice in the center of each nori sheet; follow with several carrot sticks and a dab of umeboshi; and roll up into a ball. Serve with a sauce made of soy sauce and grated ginger.
*Found in health food or oriental food stores.
Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias