Nori Rolls with Millet and Avocado


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



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

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.

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.

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.