Millet Maki

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Mix things up a little bit. Variety is the spice of life. Try millet when making maki instead of rice. Maki is typically made with rice, seasoned with sugar and rice vinegar. We season our maki millet filling with apple cider vinegar and agave.

1/2 cup millet
1 1/2 cups water
1 Tablespoon apple cider vinegar or rice vinegar, to taste
1 Tablespoon Apricot Butter, to taste, other sweeteners may be substituted
1 small ripe avocado
1 Tablespoon sesame seeds
3 sheets of Nori

*Brown rice or any whole grain may be used instead of millet. Cook brown rice in one cup of water instead of 1 1/2 cups for millet.

1. In a small saucepan stir the millet and water. Cook over high heat and bring to a boil. Reduce the heat to low, cover and cook until all the water is absorbed, about 35-40 minutes. Remove from heat. Stir in the vinegar and agave.
2. Cut the avocado in half and remove the pit. Scoop out the avocado halves with a large spoon and slice lengthwise, thinly.
3. Divide the millet in thirds. On a bamboo sheet for rolling maki, place a sheet of nori. Add 1/3 of the millet on the top half of the nori, leaving a one inch border along the top and side edges. Flatten the millet out evenly into a rectangular shape. Top with avocado slices and sprinkle with teaspoon of sesame seeds. Roll the maki with the bamboo starting from the bottom rolling upward. If the nori doesn’t stick together enough you can add a little dab of water to the top edge and roll tightly with the bamboo. Take the roll and cut into 6 pieces. Repeat with the other 2 sheets of nori. Serve with wasabi sauce and soy sauce or tamari.

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