Nori rolls
4 servings
Ingredients
| Quantity | 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 | |
Directions
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