- Prep-time: / Ready In:
- Makes 4 rolls
- print/save recipe
This recipe makes the most of millet’s flavor-absorbing potential by cooking the grain with spices before using it as a filling for this vegan sushi. To ensure the fillings stay fresh, cut these sushi rolls just before serving them.
Note: Soy sauce contains gluten. To make this recipe gluten-free, use gluten-free tamari sauce.
- 1 cup millet
- 1½ teaspoons curry powder
- 1½ teaspoons onion powder
- 1½ teaspoons garlic powder
- ¼ cup brown rice vinegar
- 2 tablespoons pure maple syrup
- 1½ teaspoons arrowroot powder
- ¼ teaspoon sea salt (optional)
- 4 toasted nori sheets
- 1 medium red sweet pepper, cut into eighteen 4×¼-inch strips
- 1 cup coarsely shredded carrots
- 2 small avocados, thinly sliced
- 1 cup fresh spinach
- Low-sodium tamari or soy sauce (see note in intro)
- Wasabi paste
- In a saucepan combine millet; curry, onion, and garlic powders; and 2 cups water. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Remove from heat.
- In a small bowl whisk together vinegar, maple syrup, arrowroot powder, and, if desired, salt. Stir into warm millet. Cover pan; let stand 10 minutes.
- Prepare a station to assemble rolls. Lay sushi mat on cutting board; place a nori sheet lengthwise on mat. Spoon ⅔ cup of the millet onto nori. Using your fingers, press millet into an even layer, leaving a 1-inch border on the top and bottom edges of nori. Arrange one-fourth of the vegetable strips, avocado slices, and spinach lengthwise over millet.
- Lift bottom edge of the mat and roll nori sheet over vegetables, making sure to tuck the veggies under as you roll so they are not pushed out the top. Roll to top and seal by pressing nori edge into roll. If needed, brush edge with water to seal.
- Dip a long, sharp knife in water, then cut roll in half. Cut each piece in half again, and then again to make eight pieces.
- Repeat Steps 3 through 5 to make and cut three more rolls. Serve rolls with tamari and wasabi paste.