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Nori rolls
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| Artist: |
_ |
| Categories: |
Asian, Bakery, Japanese, Low-calorie, Pastry, Rolls, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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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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Procedures:
| 1 | Mix all but the nori sheets together. | | 2 | Let the mixture sit one or more hours to absorb the flavors. | | 3 | Set out the toasted nori sheets. | | 4 | Place ?cup filling on each sheet of toasted nori. | | 5 | Roll tightly and cut into five slices. | | 6 | 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 |
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