Millet Sushi — colorful and nutritious, reinvent your classic sushi cravings with the popular Indian superfood! With fresh mango, spicy stir-fried tofu, and lots of fresh veggies, this is one meal you’ll have on repeat!

WATCH HOW TO MAKE MILLET SUSHI:

We’ll start by cooking our millets, here I’m using kodo millets but you can use any that you have available. For our filling, we’ll saute some tofu until it becomes nice and golden brown. You can even use paneer or any protein of your choice. Make a simple sauce with some cornstarch slurry, vinegar, soy sauce sesame oil, and sriracha. Add this to the pan and let it reduce until it coats the tofu.

To our millets, we’ll add some rice vinegar, sugar, and salt. Now it’s time to assemble our sushi!

Place your seaweed sheet with the rough side up and using wet hands, gently spread a thin layer of millets, leaving some space at the end of the sheet. Next, we’ll add our toppings which are totally customizable. I’ve used some multicolor bell peppers, tofu, fresh mango if it’s in-season for a sweet and tangy twist, and some purple cabbage.

Gently roll this over using your hands and a sushi mat until it’s able to hold its shape. Slice into 8-10 pieces and our colorful, nutritious millet sushi is ready to enjoy! Top this off with a drizzle of sriracha mayo or a cashew mayo like I’ve used and dig in!

If you like this, please try my other recipes:

• Japanese Crispy Rice Balls
• Veggie Makhani Shepherd’s Pie
• Spicy Tofu Veggie Sushi

5 from 1 vote

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Millet Sushi

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

 

Millet Sushi — colorful and nutritious, reinvent your classic sushi cravings with the popular Indian superfood! With fresh mango, spicy stir-fried tofu, and lots of fresh veggies, this is one meal you’ll have on repeat!

Course: Dinner, Lunch, Main Course

Cuisine: Japanese

Keyword: superfood

Custom Category: Dinner, Healthy, Lunch, Main Course

Servings: 6

Calories: 247 kcal

Author: Nidhi Bothra

Ingredients

Millets:

• 1 cup millet , I used kodo millet for 4-5 rolls of sushi
• 2 cups water
• 1 tsp rice vinegar
• 1 tsp sugar
• 1/2 tsp salt

Spicy Tofu:

• 1 tbsp oil , for sautéing
• 3/4 block extra firm tofu , approx 12 oz, pressed and cut into 1/2 inch thick strips
• 1 tsp cornstarch , mixed with 1 1/2 tbsp water
• 1 tsp vinegar
• 2 tsp soy sauce
• 1 tsp honey , or maple syrup
• 1 1/2 tsp sriracha

Sushi:

• 5 nori sheets
• 1 mangoes , sliced
• 1/2 cup purple cabbage , julienned
• 1/2 green bell peppers , julienned
• 1/2 red bell peppers , julienned
• 1/4 cup carrots , matchsticks

Cashew Mayo:

• 1/4 cup cashews , soaked in warm water and drained
• 1/4 cup water
• 2 tbsp sriracha
• 1/2 tsp salt
• 1 tsp sugar
• 1 clove garlic
• 1 1/2 tsp lemon juice

Instructions

1. To make the millets, wash them 3-4 times under running water and let soak in water for 3-4 hours. I used kodo millet, but you can use any millet of your choice.

2. To cook, heat 2 cups of water on medium heat and once it comes to a boil, add in the millets. Give this a stir and cook covered for 7-8 minutes or until done. Give this another mix and take off the heat, letting sit for 5-10 minutes. Fluff and let cool on the counter before assembling the sushi. The millets should be soft like sushi rice.

3. For the tofu, heat oil in a pan and add in the tofu slices. Saute on medium heat for 4-5 minutes until nice and golden brown. Meanwhile, mix together all the ingredients for our sauce. Add this to the pan and let cook for 3-4 minutes until it reduces and just coats the tofu.
4. For the cashew mayo, simply bend everything together until smooth and creamy.
5. Assemble the sushi by placing a nori sheet on a sushi mat with the rough side facing up. If you don't have the mat, you can place the sheet on greased cutting board and roll it with your hand.
6. Dip your hand in water (so that the millets don’t stick) and spread 2/3 cup of the cooked millets over the nori sheet, leaving about 2/3 of an inch clean on one end.
7. Add on your various toppings in a line on top of the rice (bell peppers, spicy tofu, carrots, mango, and cabbage).
8. Using your sushi mat (or hands), roll the seaweed tightly over the toppings until it forms a neat roll. Repeat with the remaining ingredients (I ended up with 4-5 rolls depending on how I filled them).
9. Top with a drizzle of our spicy cashew mayo and some sesame seeds and enjoy!

Recipe Video

Recipe Notes

• I used kodo millet, but you can use any millet of your choice.

Nutrition Facts

Millet Sushi

Amount Per Serving

Calories 247 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Sodium 686mg30%

Potassium 330mg9%

Carbohydrates 37g12%

Fiber 4g17%

Sugar 9g10%

Protein 9g18%

Vitamin A 1811IU36%

Vitamin C 43mg52%

Calcium 37mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.