NORI RICE BALLS

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 —–