Difference between revisions of "Nori rolls"
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* 4 sheets toasted nori | * 4 sheets toasted nori | ||
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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 | 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 | ||
Latest revision as of 19:45, 26 June 2012
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
