Introduction

Sushi is a popular dish that’s enjoyed worldwide, typically made with rice, seafood, and vegetables. By substituting traditional sushi rice with foxtail millet, you create a healthier, nutrient-packed version of this classic dish. Foxtail millet is rich in fiber, protein, and essential minerals, making it a great base for sushi rolls. These Foxtail Millet Sushi Rolls are not only nutritious but also fun to make and eat. Perfect as an appetizer, lunch, or a light dinner, they offer a delightful twist on traditional sushi.

Ingredients

For the Foxtail Millet Sushi Rice:

• 1 cup foxtail millet
• 1 1/4 cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt

For the Sushi Rolls:

• 4-5 sheets nori (seaweed)
• 1 cucumber, julienned
• 1 avocado, sliced
• 1 large carrot, julienned
• 1 bell pepper, julienned
• 1 cup cooked edamame (optional)
• Soy sauce, for dipping
• Pickled ginger (optional, for serving)
• Wasabi (optional, for serving)

For the Spicy Mayo (optional):

• 1/4 cup mayonnaise
• 1 tablespoon sriracha (adjust to taste)

Instructions

1. Preparing the Foxtail Millet Sushi Rice:
   • Rinse the foxtail millet under cold water until the water runs clear.
   • In a medium saucepan, bring 1 1/4 cups of water to a boil.
   • Add the rinsed millet, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the millet is tender and the water is absorbed.
   • Remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork and let it cool slightly.
   • In a small bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved.
   • Gently fold the vinegar mixture into the cooked millet. Allow it to cool to room temperature.
2. Preparing the Sushi Rolls:
   • Place a bamboo sushi mat on a flat surface and cover it with plastic wrap.
   • Lay a sheet of nori on the mat, shiny side down.
   • With wet hands, spread a thin, even layer of foxtail millet over the nori, leaving about 1 inch of nori at the top edge free from millet.
   • Arrange your choice of filling ingredients (cucumber, avocado, carrot, bell pepper, edamame) in a line across the center of the millet.
3. Rolling the Sushi:
   • Carefully lift the edge of the bamboo mat and nori closest to you and start rolling it over the filling ingredients, using gentle pressure to create a tight roll.
   • When you reach the exposed edge of the nori, wet it slightly with water to seal the roll.
   • Use the bamboo mat to shape and compress the roll into a tight cylinder.
4. Slicing the Sushi Rolls:
   • Transfer the roll to a cutting board.
   • Using a sharp knife, slice the roll into bite-sized pieces. Wet the knife with water to prevent sticking.
5. Making the Spicy Mayo (Optional):
   • In a small bowl, mix the mayonnaise and sriracha until well combined. Adjust the amount of sriracha based on your spice preference.
6. Serving:
   • Arrange the sushi rolls on a platter.
   • Serve with soy sauce, pickled ginger, and wasabi on the side.
   • Drizzle with spicy mayo if desired or serve it on the side for dipping.

Tips

• Nori Sheets: Ensure that the nori sheets are fresh and not too brittle for easy rolling.
• Filling Variations: Feel free to experiment with other fillings such as sautéed mushrooms, tofu, or cooked seafood if you prefer.
• Rolling Technique: Use the bamboo mat to roll the sushi tightly but not too tightly to prevent squeezing out the filling.
• Storage: Sushi rolls are best enjoyed fresh. If you need to store them, wrap them tightly in plastic wrap and refrigerate for up to 1 day. They are best consumed within a few hours of making.

Enjoy your Foxtail Millet Sushi Rolls, a delightful and healthy twist on traditional sushi that’s packed with flavor and nutrients!