Nori rolls

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Description

Ingredients

  • 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

Procedures

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

See also