Ingredients
- 4 sheets nori (toasted)
- 3 umeboshi (freshly chopped)
- 1 tamari
- 1/2 mung bean sprouts
- 2 c brown rice (cooked)
- 1/2 c carrot (grated)
- 1/2 c cucumber
- 1/4 c daikon radish
- 2 ts lemon juice
- 1/2 tb soy mayonnaise
- 2 tb parsley (fresh)
- 1 ts dill weed
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 3/4 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
