2 c Cooked brown rice

1/2 c Mung bean sprouts

1/2 c Grated carrot

1/2 c Cucumber, finely diced

1/4 c Daikon radish

2 tb Fresh parsley

1 tb Tamari

1/2 tb Soy "mayonnaise"

2 ts Lemon juice

3 Freshly chopped umeboshi

-plums 1 ts Dill weed

4 Sheets toasted nori

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