Ingredients Jump to Instructions ↓

  1. 1 c Quick Brown Rice

  2. 1/2 c Water

  3. 1/4 ts Salt

  4. 8 Sheets sushi nori seaweed*

  5. 1/2 Carrot

  6. Umeboshi paste*

Instructions Jump to Ingredients ↑

  1. 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.

  2. *Found in health food or oriental food stores.

  3. Source: Arrowhead Mills ‘Quick Brown Rice’ tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission)

  4. Electronic format courtesy of: Karen Mintzias —–


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