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Millet Sushi

Millet Sushi

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
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
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.