RSS Feed

Millet sushi.. as healthy as sushi comes!

I’ve been on such a sushi buzz for the last fortnight! Seriously. Quinoa sushi, fruit sushi, regular sushi..  This is my new favourite though!

So its no big secret that the sushi that you buy in a shop isn’t exactly health food, although many people seem to think so. White rice= no real nutrition, added cane sugar= not the best and oily mayonaisse in the fillings, or loads of sugar and salt are some of their unfortunate features. Enter millet sushi! No sugar, oil or white rice to be seen!

Millet sushi filled with teriyaki tofu and avocado.. vegan, gluten and sugar free

2 cups millet

1/2 an avocado

100grams tofu, thinly sliced and marinated in soy sauce with 1 tspn ginger, a small pinch of hing, 5 drops stevia and 2 tbspns chinese sesame paste

nori (for rolling)

pinch salt

2 Tbspns rice vinegar

Method:

Toast the millet by putting it in a pan on the stove on a low heat, and stirring it every now and then for about 10 mins until it’s golden and smells nutty.

Add 2 cups water. Stir every min or two so it doesn’t stick to the bottom. Now add 2 cups more water. Stir again until its all gone.. Now 2 cups more! Once all this water is gone, it should be cooked through.

Transfer the rice to a shallow container and mix through the vinegar and salt.

Wait for it to cool.

Meanwhile, transfer the marinating tofu to a lined baking tray and put into an oven set to “grill.”  Drizzle a little of the marinade over the top. Depending on how fast your grill is, you want them to be in there for 1o mins-25 mins until golden and crispy. Just keep checking. You don’t want them to burn..

Now the millet should be cool.. Hurrah!

Roll up the sushi by placing a sheet of nori on top of your sushi mat, and spreading out a thin layer of millet. At the end closest to you, place a line of tofu and avocado. Now roll up tightly, tucking the nori sheet inside itself, into a nice cylinder of goodness.

Serve with miso soup, wasabi, soy sauce and pickled ginger. Nom!

 

Advertisements

About Madhava.Sangini

Hi, I'm Madhava Sangini. I'm a cook, a naturopath, a Mum, a musician and I practice Bhakti Yoga. I live in rural New Zealand with my husband and 1 year old son. I blog about Vegan/vegetarian cooking, healthy living, conscious parenting, music making, homemaking.... My interests are diverse and this blog is also quite diverse.

2 responses »

  1. Michelle Collins

    Thanks mery, I made this tonigh with Miso soup, very yum!!! I am so full now! I like millet, have only tried it once before.hare krsna!

    Reply
  2. Pingback: California drought - time to rethink forgotten grains - American Sorghum

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

bhajam

bhakti/ souls/ hearts/ wholes

Pastry Addict

Decadent pastries made vegan

Sondi Bruner

freelance writer and holistic nutritionist

simplehealthyhomemade

Simple Life, Healthy Lifestyle, Homemade Food

Melanie daPonte, Vegan Personal Chef

A Passion For Food...A Passion For Flavor!

The Vaishnava Voice

Contemporary practice of the teachings of Bhagavad-gita

An Auckland Vegan

Food and other good stuff for vegans in Auckland, New Zealand.

The Little Conch

a story of art and bhakti

%d bloggers like this: