Mochi with Sea Vegetable

         Yield: 4 Servings
Categories: Vegan, Vegetarian, Snacks

1 pk Mochi (7 oz); cut in 8 -pieces 2 tb Soy sauce 2 Nori sheets; toasted Place mochi in a peheated, lightly oiled skillet, cover and cook over low heat until they soften and begin to puff up. Turn once to prevent burning. Lightly brush with soy sauce on both sides. Cut nori sheets in half and then into 2" strips. Wrap one strip of nori around the center of each mochi piece and serve. Per serving: 57 cal; 2 g prot; 44 mg sod; 12 g carb; .3 g fat; 0 mg chol; 11 mg calcium Vegetarian Gourmet, Autumn 1992/MM by DEEANNE