Ingredients
- 4 sheets nori (toasted)
- 3 umeboshi (freshly chopped)
- 1 tamari
- 1/2 mung bean sprouts
- 240 gr brown rice (cooked)
- 95 gr carrot (grated)
- 50 gr cucumber
- 30 gr daikon radish
- 10 ml lemon juice
- 7 ml soy mayonnaise
- 3 gr parsley (fresh)
- 2 gr 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 0.75 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
