Yield: 1 recipe
| Measure | Ingredient |
|---|---|
| 1 cup | Quick Brown Rice |
| 1½ cup | Water |
| ¼ teaspoon | Salt |
| 8 \N | Sheets sushi nori seaweed* |
| ½ \N | Carrot |
| \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