Ingredients
Directions
Make the sushi millet: In a medium bowl, add the tamari, rice vinegar, and maple syrup, if using. Stir well.
Add the cooked millet, cilantro, if using, and green onion. Mix well and set aside.
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).
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.
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.
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.
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.
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.
Taste for additional ingredients of choice (ginger for spice, tamari for umami, peanut butter for peanut).
Serve the rainbow millet sushi with the peanut sauce.
Chef's Notes
Substitutions
For the sauce, instead of peanut butter use almond butter.
Substitute any vegetables you’d like for the vegetables listed in the recipe. Just make sure they’re thinly sliced so that they don’t overcrowd your nori roll and make rolling impossible!
Use quinoa or brown rice in place of millet.
Cooking the millet
Bring the water and millet to a boil then reduce the heat to simmer, covered for 30 minutes. Let stand for 10 minutes before fluffing and making the sushi rice. Drain any excess water. It’s better to have a little excess water when making the millet because you want the millet to be sticky. If it dried out in the pot because it doesn’t have enough water then it won’t be as sticky.
Where to find nori sheets, wasabi and pickled ginger
Typically you’ll find these items in the ethnic food section of your grocery store. The wasabi and pickled ginger are not necessary ingredients in this recipe, but a fun addition if you enjoy them!
Add more tasty ingredients
Add pickled veggies to the inside of the roll.
Peanut allergy?
Use sunflower butter or tahini in place of peanut butter.
Sugar-free
Instead of maple syrup use date paste.
Prep Ahead
Make the Miso Peanut Sauce ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days.
Ingredients
Directions
Make the sushi millet: In a medium bowl, add the tamari, rice vinegar, and maple syrup, if using. Stir well.
Add the cooked millet, cilantro, if using, and green onion. Mix well and set aside.
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).
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.
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.
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.
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.
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.
Taste for additional ingredients of choice (ginger for spice, tamari for umami, peanut butter for peanut).
Serve the rainbow millet sushi with the peanut sauce.
