Nori rolls (murreita)

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

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