Saute the carrot and shallots in the sesame oil and set aside.
Pound ½ of the brown rice in a mortar and pestle and mix with the other grain and add the sauteed vegetables. Moisten hands and mix through.
Take a small amount of the rice mix in your hands and make into a ball. Push index finger through to centre and place a dob of umeboshi and close up the ball.
Continue this process until all the rice mix has been used. Roll each ball in the gomasio and serve with a small amount of salad and some freshly sauteed greens. Excellent with fish.
Makes 15 golf-ball sized rice balls.
Umeboshi plum is available from good health food stores.