With Tamari-Ginger Dipping Sauce
Whenever I ask someone "what can I bring?" to a gathering, the answer is almost always "rolls!" I love all kinds of rolls, Vietnamese fresh rolls, spring rolls, and these delicious nori rolls! This is a healthy and delicious upgrade to the traditional sushi roll and so easy to make.
Millet is an ancient gluten-free whole grain that is rich in fiber, protein, as well as micronutrients including iron, magnesium, potassium, and phosphorus. It also contains more essential amino acids and the highest calcium content of all cereal grains. Considered one of the most digestible of all grains, millet doesn't require soaking. Choosing a sprouted variety will increase bio-availability just note cooking directions below are for un-sprouted varieties.
Sea vegetables (also known as seaweed) including nori are an ingredient lacking in many Western American diets. Sea vegetables offer mucilaginous fiber that can help detoxify toxins and heavy metals. They are often used to help support thyroid function because of their abundance of iodine. If that isn't enough, sea vegetables are considered the highest digestible source of all minerals, as well as energy-boosting vitamins such as B and C.
Nori is not just for making sushi, you can enjoy it as a snack, add thin slices it to salads, soups and noodle dishes, or grind it in a food processor and add it to rice.
All you need to make this dish is:
nori sheets
millet
onion powder
garlic powder
brown rice vinegar (or rice vinegar)
arrowroot
sea salt
sweet potato
red cabbage
green beans
avocado
tamari (or coconut aminos if avoiding soy)
wasabi (if not making the dipping sauce below)
Millet Nori Rolls with Tamari-Ginger Dipping Sauce
serves 4-6
Millet Nori Rolls
Ingredients:
· 1 cup millet (can be sprouted or un-sprouted, or sub quinoa)*
· ½ tsp onion powder
· ½ tsp garlic powder
· 2 TB brown rice vinegar (or sub rice vinegar)
· 1 tsp arrowroot powder
· ¼ tsp sea salt, optional
· 6 Nori Sheets
· 1 large sweet potato (orange flesh), peeled and cut into 1” strips
· ¼ head red cabbage, sliced into long 1” strips
· 2 cups green beans, washed and trimmed
· 1 medium avocado, sliced
Directions:
1) Using a fine-mesh strainer, rinse your millet (note: millet does not need to be soaked) and place in a 2-qt saucepan with onion powder, garlic powder, and 2 cups water. Bring to a boil then reduce heat and cover. Cook for 20 minutes. Remove from heat and allow to sit covered for 10 minutes.
2) While the millet cooks, whisk together vinegar, arrowroot powder, and salt (if using). While millet is still warm, stir in mixture. Cover and let sit until you’re ready to roll!
3) While millet is cooking, heat some water in a double broiler. When boiling, add your sweet potatoes and allow to steam for about 3-5 minutes, until tender but not too soft. Remove the potatoes and place in an ice bath to stop cooking.
4) Reheat some clean water (you may reuse water if desired), bring to a boil, and add green beans. Coon 3-5 minutes until soft but not mushy.
5) Repeat again and add the cabbage, steam for 2-3 minutes, just until soft. Slice the avocado.
6) Arrange your veggies on a tray and start your assembly line by placing your nori sheet on a bamboo rolling mat. Start by adding your cooked millet at the bottom third of the sheet. Spread out with your fingers, poking some holes. Top with one piece of each veggie, or use a combination of choice. Just be careful not to overload your roll!
7) Beginning with the side closest to you, begin rolling, constantly using your fingers to help tuck the ingredients under. When you get to the end, add a little water to the top of the nori sheet (this will help it stick and stay closed). Complete the roll and with the bamboo mat completely around the roll, squeeze the roll gently just to firm it up. This will take practice, so be patient!
8) Cut the roll using a sharp, possibly wet, knife directly across the center. You may try to cut on a diagonal but I would only recommend this when you have the rolling down.
9) Enjoy with some delicious Tamari-Ginger Dipping Sauce or simply some tamari and wasabi.
*note: cooking directions for millet are for un-sprouted varieties. You may need to adjust water content for sprouted millet.
Tamari-Ginger Dipping Sauce
¼ cup Tamari (gluten-free soy) - or sub coconut aminos
1 tsp fresh ginger, grated on a microplane
2 tsp fresh cilantro, chopped finely
2 tsp green onion (white parts only), minced
¼ - ½ tsp red pepper flakes
1 tsp maple syrup
2 TB water or more as needed
Directions: Mix all ingredients in a bowl. If desired, you can process in a small food processor for a smoother textured sauce.
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