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

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 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