Vegan millet sushi with roasted root vegetables and broccoli cream

Preparation time: 45 - 50 minutes

Serves: 5 sushi rolls

Roasted root vegetables:

  • 1 cup / 100 g carrot strips
  • 1 cup / 100 g turnip strips
  • 1 cup / 100 g root celery strips
  • 1 cup / 100 g beet strips
  • 1 Tbsp oil
  • ¼ tsp salt


  • 1 cup / 250 g uncooked millet
  • 5 cups / 1200 ml water
  • ½ tsp salt

Broccoli cream:

  • ⅓ cup / 50 g peeled sunflower seeds
  • ¾ cup / 50 g fresh broccoli florets
  • ¾ cup / 180 ml cold water
  • 1 Tbsp soy sauce or tamari
  • ¼  Tbsp apple cider vinegar or white wine vinegar

+ 5 nori sheets

+ soy sauce or tamari for serving


Preheat the oven to 400 F / 200 C. Cover a baking tray with a parchment paper. Mix carrot, turnip and root celery strips with oil and add them to the baking tray. Mix beet strips with oil and add them too, but keep them separate. Sprinkle some salt over the veggies. When the oven has reached its temperature, bake the veggies for 35 minutes or until the veggies are soft and golden brown. Cool them down.

In the meantime, prepare the millet. Mix  millet with water and salt and put it to a boil. Boil on a medium heat for about 15 minutes, until the millet is soft. Set aside and cool it down. In the meantime, boil sunflower seeds and broccoli florets in plenty of water for 15 minutes. Drain and rinse with cold water. Add them to a blender along with cold water, soy sauce or tamari and vinegar. Blend for a couple of minutes until smooth and creamy. Set aside.

Now take a nori sheet and put it on a rolling mat shiny side on the bottom. Add a couple of tablespoons of millet and spread it out. Add some roasted veggies and about a tablespoon of broccoli cream. Moisten the nori top edge with some water and roll it into a tight sushi roll. Continue, until you have 5 sushi rolls. Use a wet and sharp knife to cut the sushi into pieces. Serve with soy sauce or tamari and leftover broccoli cream

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