Millets are high in protein, vitamins and micronutrients. Millet’s legacy persists in the Chinese language, where the signs for “millet” and “mouth” together make the word “harmony” and contribute to the word for “peace.”
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.