Prepared by Ron & Bertie, August 2004.

Carrots, Boil For One Minute	Short Grained Brown Rice
Green Onion, Pickled	Seasoned Brown Rice Vinegar
-Cucumber, Raw	Umeboshi Plum Paste
Fresh Cucumber, Pickled	Hummus (Or Mustard)
-Daikon, Celery, Raw	Nayonaise (Or Vegenaise)
Sprouts, Green Pepper, Raw	-Optional
Toasted Nori, Sheets

Slice vegetables thinly in lengths of the toasted nori sheet. Add some seasoned brown rice vinegar to the cooked rice. I used short grain brown rice, but you can vary the rice mixture. Take a sheet of toasted nori. Put it onto a sushi mat. Spread cooked rice 3/4 way onto the nori. Spread umeboshi paste on to rice. Spread either hummus or mustard, or both on top of the umeboshi paste. You can also vary the spread by using Nayonaise instead of mustard. Spread the thin strips of the vegetables on top of above. Roll the nori and when you are near the end, wet the last piece of nori and complete the rolling. Cut into slices.