Rainbow Millet Roll with Miso Peanut Sauce

 

Set aside what you may think of as sushi and take the non-traditional route by using millet instead of rice, peanut sauce instead of soy sauce, and, of course, veggies instead of fish. What’s traditional about this roll is the nutrient-packed nori seaweed that lends the vegan sushi roll its crunchy texture and signature flavor.

Rainbow Millet Roll with Miso Peanut Sauce

Ingredients

 3 cups organic millet (cooked, starting with 1 cup dry millet and 2–3 cups water)

 2 tbsp organic tamari (reduced-sodium, or coconut aminos)

 1 tbsp organic rice vinegar

 2 tsp pure maple syrup (or date paste, link in Chef’s Notes)

 ¼ cup cilantro (optional, chopped)

 ¼ cup green onion (sliced)

Veggies

 1 small carrot (julienned)

 1 small red pepper (julienned)

 1 cup organic leafy green (leafy green of choice)

 1 large avocado (pitted, sliced)

 4 organic nori sheets (+2 as needed, see Chef’s Notes)

Miso Peanut Sauce

 1 tbsp organic miso (mellow white or chickpea)

 ¼ cup organic peanut butter (unsweetened and unsalted, crunchy or smooth)

 2 tbsp organic tamari (reduced-sodium, or coconut aminos)

 1 tbsp organic rice vinegar

 1 tbsp pure maple syrup (or date paste, link in Chef’s Notes)

 1 tsp chili paste (optional, +1 tsp as desired, or other hot sauce of choice)

 2 tsp ginger (finely minced)

 1 tsp garlic (finely minced)

 ¼ cup water

Directions

1

Make the sushi millet: In a medium bowl, add the tamari, rice vinegar, and maple syrup, if using. Stir well.

2

Add the cooked millet, cilantro, if using, and green onion. Mix well and set aside.

3

Gather your nori roll ingredients: Lay a tea towel or clean kitchen towel (or sushi mat if you have one!) on top of a clean working surface and place all of the ingredients around the towel so you can easily grab them while making the rolls (this includes the millet, nori sheets, carrot, red pepper, leafy greens, and avocado).

4

With clean hands, place a nori sheet lengthwise on the tea towel with the shiny side down. Fill a shallow bowl with cool water and wet your hands (this prevents the millet from sticking to your hands). Take a handful of millet and place it in the center of the nori sheet. Spread evenly, leaving a ¾-inch strip of the nori sheet uncovered around the edges.

5

Place thin strips of carrot, red pepper, leafy greens and avocado in a line on the near edge of the nori sheet. Make sure not to overfill the nori or else the wrap will tear.

6

Tuck your thumbs underneath the tea towel and hold the ingredients with your fingers. Then roll the tea towel and the nori sheet towards your fingers with slight pressure. Make sure that the ingredients are fully covered with the millet and the nori sheet. Roll slowly to ensure that the sushi is rolled evenly.

7

Place the sushi roll on a cutting board and, with a sharp knife, carefully cut it into 1 ½–2-inch pieces. You should get 6 rolls per rolled nori sheet. To facilitate cutting, you can place the knife under cold water before and after cutting each piece. Set aside.

8

Make your miso peanut sauce: Place all ingredients in a medium bowl and whisk until the peanut butter and miso are completely dissolved. Alternatively, you could add all ingredients to a high-speed blender and blend until smooth.

9

Taste for additional ingredients of choice (ginger for spice, tamari for umami, peanut butter for peanut).

10

Serve the rainbow millet sushi with the peanut sauce.

https://foodrevolution.org/recipes/rainbow-millet-roll-with-miso-peanut-sauce/