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!
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)
2 Tbspns rice vinegar
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!