Millet Vegetable Sushi Rolls
Ingredients
For Millet Base
• Foxtail millet – 1 cup
• Water – 2 ½ cups
• Rice vinegar (or lemon juice) – 2 tbsp
• Sugar or honey – 1 tsp
• Salt – ½ tsp
For Filling (choose your favorites)
• Avocado – 1 (sliced into thin strips)
• Cucumber – ½ (julienned)
• Carrot – 1 (julienned)
• Red bell pepper – ½ (julienned)
• Tofu or A2 paneer – 4–5 strips, lightly pan-seared (optional)
For Rolling
• Nori sheets (seaweed) – 3 to 4
• Sesame seeds – 1 tbsp (to sprinkle)
For Serving
• Soy sauce (or tamari for gluten-free)
• Pickled ginger
• Wasabi (optional, for spice)
Method
Step 1: Cook Millet
1. Wash foxtail millet thoroughly and soak for 10 minutes.
2. Cook with 2 ½ cups water until soft but not mushy. (Similar to sticky rice texture.)
3. While still warm, mix with rice vinegar, sugar/honey, and salt. Spread on a plate to
cool.
Step 2: Prepare Vegetables
1. Slice avocado, cucumber, carrot, and bell pepper into long thin strips.
2. Keep all fillings ready on a plate for easy rolling.
Step 3: Assemble Sushi
1. Place a nori sheet shiny side down on a bamboo sushi mat (or clean kitchen towel).
2. Spread an even layer of millet over ¾ of the nori sheet, leaving a little space at the top
edge.
3. Arrange avocado, cucumber, carrot, and other fillings across the center.
4. Roll tightly using the mat, sealing the edge with a little water.
Step 4: Slice & Serve
1. With a sharp wet knife, cut the roll into bite-size pieces.
2. Sprinkle sesame seeds on top.
3. Serve on a plate with soy sauce, pickled ginger, and wasabi.
Serving Suggestions
• Perfect as a healthy party snack platter.
• Can be served as a fusion dinner starter.
• Kids will love dipping these rolls in mild soy sauce or yogurt dip.
Agrinests Tip for Customers
• For extra nutrition, use colored millet (like barnyard or kodo) to make multi-shade
sushi rolls.
• If avocado isn’t available, use cream cheese or boiled beetroot slices for creaminess.
• Rolls taste best fresh, but can be stored in the fridge for up to 12 hours (wrap tightly).