Nori Rolls Recipe
Yield: 4 ServingsRecipe by luhu.jp
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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp