NORI RICE BALLS

Servings: 1
Ingredients:

1 c  Quick Brown Rice
1 1/2 c  Water
1/4 ts Salt
8    Sheets sushi nori seaweed*
1/2    Carrot
Umeboshi paste*

Cook rice in water over medium-high heat until tender and water is
absorbed; cool to room temperature. Cut carrot in 1/2-inch match sticks
and steam lightly. Place several spoonfuls of rice in the center of each
nori sheet; follow with several carrot sticks and a dab of umeboshi; and
roll up into a ball. Serve with a sauce made of soy sauce and grated
ginger.

*Found in health food or oriental food stores.

Source: Arrowhead Mills ‘Quick Brown Rice’ tri-fold
Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission)
Electronic format courtesy of: Karen Mintzias

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