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Nori rolls

Yield: 4 servings

Ingredients:

• 2 c Cooked brown rice 1/2 tb Soy "mayonnaise"
• 1/2 c Mung bean sprouts 2 ts Lemon juice
• 1/2 c Grated carrot 3 Freshly chopped umeboshi
• 1/2 c Cucumber finely diced -plums
• 1/4 c Daikon radish 1 ts Dill weed
• 2 tb Fresh parsley 4 Sheets toasted nori
• 1 tb Tamari

Instructions:

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

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