When I first discovered homemade sushi, it was on our menu really often. Large trays of sushi on a regular Tuesday night? No problem. It was THE thing to make. But when the first amazement passed, my sushi rolling mat was sadly sitting in the corner and eventually I even lost it somewhere. But lets bring sushi back! And in a new and exciting way.
I bought a new rolling mat and a fresh packet of roasted nori sheets. My boyfriend was really excited for this, since he loves sushi and the taste of nori. He is actually not a huge fan of millet, but in this sushi, he devoured it like no tomorrow.
This millet sushi with roasted root veggies and broccoli cream is really something different. Millet has a very similar texture to rice, but it’s more light and fluffy. Roasted veggies are baked to perfection and taste mildly sweet. I also added some delicious light broccoli and sunflower cream. All of this together make a fabulous healthy and filling snack!
Preparation time: 45 – 50 minutes
Serves: 5 sushi rolls
Roasted root vegetables:
- 1 cup / 100 g carrot strips
- 1 cup / 100 g turnip strips
- 1 cup / 100 g root celery strips
- 1 cup / 100 g beet strips
- 1 Tbsp oil
- ¼ tsp salt
- 1 cup / 250 g uncooked millet
- 5 cups / 1200 ml water
- ½ tsp salt
- ⅓ cup / 50 g peeled sunflower seeds
- ¾ cup / 50 g fresh broccoli florets
- ¾ cup / 180 ml cold water
- 1 Tbsp soy sauce or tamari
- ¼ Tbsp apple cider vinegar or white wine vinegar
+ 5 nori sheets+ soy sauce or tamari for serving
Preheat the oven to 400 F / 200 C. Cover a baking tray with a parchment paper. Mix carrot, turnip and root celery strips with oil and add them to the baking tray. Mix beet strips with oil and add them too, but keep them separate. Sprinkle some salt over the veggies. When the oven has reached its temperature, bake the veggies for 35 minutes or until the veggies are soft and golden brown. Cool them down.
In the meantime, prepare the millet. Mix millet with water and salt and put it to a boil. Boil on a medium heat for about 15 minutes, until the millet is soft. Set aside and cool it down. In the meantime, boil sunflower seeds and broccoli florets in plenty of water for 15 minutes. Drain and rinse with cold water. Add them to a blender along with cold water, soy sauce or tamari and vinegar. Blend for a couple of minutes until smooth and creamy. Set aside.
Now take a nori sheet and put it on a rolling mat shiny side on the bottom. Add a couple of tablespoons of millet and spread it out. Add some roasted veggies and about a tablespoon of broccoli cream. Moisten the nori top edge with some water and roll it into a tight sushi roll. Continue, until you have 5 sushi rolls. Use a wet and sharp knife to cut the sushi into pieces. Serve with soy sauce or tamari and leftover broccoli cream.