Nori rice balls

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

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