Nori Rice Balls

Photo: flickr user I Love Egg

Ingredients

1 cup Quick Brown Rice

1 1/2 cups Water

1/4 teaspoon Salt

8 sht sushi nori seaweed*

1/2 Carrot

Umeboshi paste*

Preparation

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.