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 \N | Freshly chopped umeboshi plums |
| 1 teaspoon | Dill weed |
| 4 \N | 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