Millet sushi (MM original recipe style)
Craving sushi but want a slightly healthier version or just a new kind of experience? If you’ve never tried millet sushi, now’s the time! Millet, like rice, fits in between the nori leaves incredibly well (if not better!), blending perfectly and absorbing the flavours perfectly. Add a lightly crispy pumpkin seed tofu and crunchy vegetables and you have an unprecedented taste experience, with the added bonus of being healthy. Soy-free, oil-free and additive-free, this whole-grain sushi is an eye-catcher! 😉 Try it and see for yourself!
Quantity: 3-4 sushi lovers
Preparation time: about 60 minutes from preparation to serving + time to prepare the buffet.
Severity: medium
You will need:
For deer:
- 300 g millet (dry)
- 600 ml water
- 6-8 standard sheets (depending on how big or small you plan to make the rolls).
- 200-250 g pumpkin seed tofu or pumfu
- 7-8 asparaglivart
- a small handful of green lettuce or spinach
- ~half of a long fresh cucumber cut into thin strips
- 3 tbsp maple syrup (important!)
- 3.5 tbsp lime juice (important!)
- 1-1.5 teaspoons salt (recommended)
For the Pumfu marinade:
- 2-3 tbsp Coconut aminos coconut sauce
- 1 tablespoon lime juice
For rolling:
- Sushi mat
To serve:
- Coconut aminose coconut sauce (important!)
- Tahini cream (optional; to make, mix 2 tbsp tahini, 1 tbsp lime juice, 2 tbsp Coconut Aminos Coconut Sauce and enough water to make a slightly runny cream).
How to make millet sushi?
Be sure to start by making the pumfu, as this will take several days. You can find the recipe HERE. Once you have the pumfu, slice it into sticks and let it marinate for 15-20 minutes. While the pumfu is marinating, prepare the millet. First rinse the millet in a colander under running water, then place in the pot. Pour on the water (be precise, ideally the water should be all boiled off by the time the millet is done so there is no need to boil anything). Bring to the boil, then turn the heat down and cover the pot with a lid. Simmer until the millet is soft (but not boiled to a porridge) and the water has evaporated.
Season the millet with maple syrup, lime juice and salt (very important! maple syrup and lime juice give the millet its flavour). After seasoning, it is best to mix the millet with your hands, as the millet tends to solidify when it cools. Stirring the millet with your hands makes it more flavourful.
When the millet is ready, set it aside for a moment and cook the marinated pumpkin sticks in a pan. Fry until golden brown on all sides. You can cook the pumpkin successfully without oil, but if your pan tends to seize up, coat it with a thin layer of oil beforehand.
Finally, slice fresh cucumber, prepare fresh lettuce or spinach and asparagus spears and start making sushi. To do this, place about 150-160 grams of the millet mixture on a sheet of nori (make sure the shiny side of the nori is underneath), leaving 5-10 vm of free space on one edge. It is easier to press the millet mixture onto the nori sheet with wet fingers.
Then top with fried tofu sticks, fresh cucumber, some greens and asparagus. Gently dab the free side of the nori leaf with water and roll up the sushi roll using a sushi mat. Repeat the process until there is enough millet mixture and filling.
Serve the millet sushi with coconut sauce and tahini cream. If you prefer a lighter morsel, just coconut sauce will do.
