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SERVES 1
1 sheet roasted “nori” seaweed, 7x7 inch
2/3 cup cooked brown rice
1/2 carrot, cut into strips - about 1/4 inch thick
1/2 cucumber, cut into strips - about 1/4 inch thick *
1/16 to 1/8 tsp. seasoning, umeboshi or umeboshi paste
Step 1. Place the sheet of roasted nori on a bamboo sushi mat. Wet
both hands with water, and spread the cooked rice on the sheet.
Leave about 1 inch at the bottom not covered by rice, and about
1/4 inch free at the top.
Step 2. Boil the carrot strips in water for 2-3 minutes (carrots
should be slightly crisp). Dry and cool. Place carrot and cucumber
strips on the reserved 1 inch space on the sheet of nori. Then lightly
spread umeboshi paste on the vegetables.
Step 3. Roll up the sheet. Using a sushi mat, press firmly against
the rice and nori and roll up completely into a round log shape.
The vegetables should be in the center of the roll.
Step 4. Wet a very sharp knife and slice the roll into rounds approximately
1 inch thick. The knife may need to be moistened after each slice,
because the nori may tear, and the rice often sticks to the knife.
Step 5. Arrange the cut rounds on a platter with the cut side up,
showing the rice and vegetables.
* As a variant, put in strips of fish, pickles, egg, tofu, scallions
or other roots and green vegetables.
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| Nutrients
per serving: |
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Calories:
250
(6% from fat) |
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Fat:
1.7g |
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Protein:
6.0g |
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Carbohydrates:
52g |
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Fiber:
3.0g |
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Vit.
C:
11.0mg |
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Folate:
18.mcg |
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Zn:
1.7g |
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