In
AuthorJanella
Rating
Yields1 Serving
 4 Nori sheets
 1 cup millet
 ½ cup sesame seeds
 1/3 cup tahini
 1 tbsp ginger, grated
 1 lemon, juiced
 1 avocado, sliced
 1 Lebanese cumber, julienned
 1/3 cup tamari
 1 tbsp wasabi
 1 tsp sesame oil
 1 sprig of spring onion
1

Cook your millet with 2½ cups of water. Steam it or use the absorption method. This should take about 20 minutes.

3

In a hot fry pan, toast sesame seeds until golden. Make sure you remove them from the pan before they burn. Cool slightly then mix through the millet.

5

In a bowl mix together the tahini, ginger and lemon juice. Add water if your mixture looks like its curdling, to get it to a thick paste a bit like yoghurt.

7

Lay out your nori sheets shiny side down. Place about ½ cup millet on the nori and with wet hands press it down. Leave about 2 cm on the edge farthest away from you. Spread tahini mixture, about 1 tbsp on and add a few slices of cucumber, avocado and spring onion. Roll up and cut into 6-8 pieces. Serve with tamari and wasabi as a dipping sauce.

Ingredients

 4 Nori sheets
 1 cup millet
 ½ cup sesame seeds
 1/3 cup tahini
 1 tbsp ginger, grated
 1 lemon, juiced
 1 avocado, sliced
 1 Lebanese cumber, julienned
 1/3 cup tamari
 1 tbsp wasabi
 1 tsp sesame oil
 1 sprig of spring onion

Directions

1

Cook your millet with 2½ cups of water. Steam it or use the absorption method. This should take about 20 minutes.

3

In a hot fry pan, toast sesame seeds until golden. Make sure you remove them from the pan before they burn. Cool slightly then mix through the millet.

5

In a bowl mix together the tahini, ginger and lemon juice. Add water if your mixture looks like its curdling, to get it to a thick paste a bit like yoghurt.

7

Lay out your nori sheets shiny side down. Place about ½ cup millet on the nori and with wet hands press it down. Leave about 2 cm on the edge farthest away from you. Spread tahini mixture, about 1 tbsp on and add a few slices of cucumber, avocado and spring onion. Roll up and cut into 6-8 pieces. Serve with tamari and wasabi as a dipping sauce.

Nori Rolls with Millet and Avocado
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