Ingredients
SERVES 4
– 300 g millet
– 1 cucumber finely diced
– 150 g tofu thinly sliced
– 1-½ tsp. Demerara sugar
– 2 ½ tbsps. sesame seeds coarsely ground
– 2 ½ nori sheet, a generous pinch of salt
– 2½ tbsps. rice vinegar
– ginger root to taste minced
– soy sauce to taste
– a generous pinch of black pepper
Directions
In a pan toast the millet over a low flame, stirring it every so often, for ab. 5 minutes or until it turns golden and releases its aroma. Let it cool. Then, transfer the millet to a saucepan; add 4 cups of water and boil. Stir every 5 minutes or so to ensure that the millet does not stick to the bottom of the saucepan. As soon as the mixture has reached a uniform sticky consistency, remove from the flame. At this point, transfer the millet to a shallow container and allow it to cool. In the meantime, in a bowl, mix the ginger along with soy sauce. Then, add in the tofu and let it marinate. Meanwhile, in a bowl, mix rice vinegar, Demerara sugar, black pepper and microwave the mixture for ab. 5 seconds. Then, add this mixture to the millet container, also adding in the sesame seeds. Mix thoroughly and allow cooling. At this point, transfer the tofu to a lined baking tray and put it in the oven set to ‘grill’, drizzling a little of the marinade on the top. Grill them till they turn golden and crispy. At this point, place a sheet of nori on top of your sushi mat. Spread out a thin layer of millet, placing a line of tofu and cucumber at the end closest to you. Then, roll up tightly, tucking the nori sheet inside, into a nice cylinder. Cut the sushi into 3,5 cm thick pieces. Repeat the process to prepare as many sushi rolls as you like. Serve them with some miso soup, soy sauce and pickled ginger on the side.
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