Pearl millet Sushi

Millet Sushi (Serving portion: Makes 6 – 7 pieces)


  • 2 cups pearl millet
  • ½ a cucumber or avocado
  • 100 g tofu, thinly sliced and marinated in soy sauce with
  • 1 teaspoon ginger
  • 1 teaspoon demerara sugar
  • 2 tablespoons Chinese sesame,
  • coarsely ground Nori sheet (for rolling)
  • A pinch of salt
  • 2 tablespoons rice vinegar
  • 1 liter water


  1.  In a pan, toast the millet on a low flame, stirring it every now and then for about five minutes or until it turns golden and releases its aroma. Let it cool
  2. Transfer the millet to a vessel/saucepan, add 1 liter water and boil. Stir every five minutes or so to ensure that the millet does not stick to the bottom of the vessel/saucepan. Remove from the flame when the mixture is of a uniform sticky consistency.
  3.  Transfer the millet to a shallow container and allow it to cool.
  4. In a bowl mix rice vinegar, demerara sugar (coarse, light brown sugar), pepper and microwave for 5 seconds
  5. Add this mixture to the sticky millet in the container. Mix thoroughly and allow it to cool.
  6. Meanwhile, transfer the marinated tofu to a lined baking tray and put it in an oven set to ‘grill’. Drizzle a little of the marinade on the top. Grill them till they turn golden and crispy. If you don’t have an oven, broil the marinated tofu in a pan.
  7. Place a sheet of nori on top of your sushi mat. Spread out a thin layer of millet. At the end closest to you, place a line of tofu and cucumber/avocado. Now roll up tightly, tucking the nori sheet inside, into a nice cylinder.
  8. Cut the sushi into 1½ inch thick pieces. Serve with miso soup, wasabi, soy sauce and pickled ginger.

Thanks to Millet sushi - Smart Food