Ingredients Edit

  • 2 cup cooked brown rice
  • 1/2 cup mung bean sprouts
  • 1/2 cup grated carrot
  • 1/2 cup cucumber, finely diced
  • 1/4 cup daikon radish
  • 2 tbsp fresh parsley
  • 1 tbsp tamari
  • 1/2 tbsp soy "mayonnaise"
  • 2 tsp lemon juice
  • 3 freshly chopped umeboshi
  • -plums
  • 1 tsp dill weed
  • 4 sheets toasted nori

Directions Edit

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 ed

Other links Edit

See also Edit

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