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Nori Rolls

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




 
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Preparation
 
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

 

 
Servings: 4

 

 

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