Millet and Rice Nori Rolls

instead of plain rice in your Nori Rolls, try this nourishing and novel filling instead.

  • 1 c Short Grain White Rice
  • 1⁄2 c Hulled Millet
  • 1⁄4 c Toasted Seeds
  • 1⁄2 c Mung Bean Sprouts
  • 100 g Baby Spinach Leaves
  • 4 Shitake Mushrooms, soaked in water 10 minutes
  • 30 ml sesame oil
  • 30 ml Mirin or Vinegar
  • 1⁄2 t Sea Salt
  • 1 tsp honey

Rinse the rice and millet in a fine strainer. Add to the rice cooker or pot with 2 1/2 cups of water and a pinch of salt and cook carefully. Stir together the honey and mirin until the honey dissolves. Then stir in the sesame oil and salt. Wash the spinach and finely slice it. Then do the same for the shitake mushrooms.

When the rice is cooked, remove from the heat, stir in the shitake and spinach and allow to sit with the lid on for a few minutes. Then spoon the rice out into a tray or a big bowl. To cool the rice, fan it with one hand and gently toss it with a wooden spoon or rice paddle. (you can use a Japanese fan or just a big lid- but an electric fan is easiest ) As you do this, gradually add the dressing. When the rice is cool enough, add the sprouts and seeds.

Serve as the filling for a Nori roll or even use as a salad to go with fish or tofu.

Yield
4
Source

Thanks to Sun Hyland for the recipe

Prep Time
45 minutes