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