Prepared by: Ray & Aisha, April 2004 and Francene Kelley, October 2005. "This recipe is definitely a visual, but i'll try my best here." organicooking@yahoo.com

2 Cups Brown Rice, Pressure Cooked	1 Cup Cucumbers
1 Pkg Tempeh, Cut In Strips And	1 Cup Green Onions
-Cooked	1 Pkg Toasted Nori Sheets
1 Cup Carrots	½ Cup Umeboshi Paste

Pressure cook brown rice and let cool. Simmer tempeh in shoyu/water broth with onions for no less than 20 min. Blanche and shock carrots, cucumbers, and green onions. Place all sushi ingredients in small bowls close to your sushi mat. It is best if your sushi mat is resting on a cutting board. Place a small bowl of water next to the ingredients as it is easier to spread the rice on the nori sheet with damp fingers. Lay 1 sheet of toasted nori on a sushi mat. Wet your fingers, scoop and place rice onto sushi covering entire mat except for 1/2 strip at the top. Spread a thin strip of umeboshi paste in the center of the rice. Place strips of tempeh on top of paste. Place carrots, green onion and cucumber on top of and around tempeh. Do not overload. Beginning from the end closest towards you, roll the toasted nori sheet towards the top of the mat gently pressing the ingredients within the roll as you roll 1 complete turn upwards. Press sushi mat closed with your fingers curled and then roll again completing a seal with the top strip of nori. Firm the roll with your fingers. Remove roll from sushi mat and cut in half. Cut those halves in half again until your sushi piece becomes a mouth-sized portion.