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
- 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
- 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.
- Transfer the millet to a shallow container and allow it to cool.
- In a bowl mix rice vinegar, demerara sugar (coarse, light brown sugar), pepper and microwave for 5 seconds
- Add this mixture to the sticky millet in the container. Mix thoroughly and allow it to cool.
- 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.
- 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.
- Cut the sushi into 1½ inch thick pieces. Serve with miso soup, wasabi, soy sauce and pickled ginger.
Thanks to Millet sushi - Smart Food