Pumpkin Millet Maki


 

 

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PUMPKIN MILLET MAKI



I don’t really know why but since I’ve eaten sushi for the first time a couple of years ago, I always thought that making sushi is something that I could never do in my kitchen. It just seemed too complicated to me. But nowadays I can tell you: It isn’t difficult at all. Okay, my makis still aren’t perfectly shaped and the way I am making sushi obviously hasn’t a lot to do with the traditional japanese preparation, but I still think you should give them a go. Side fact: Did you know that in Japan it takes more than 10 years until you can call yourself an official sushi chef? Weird, isn’t it? And what is even weirder is that women are not allowed to become a sushi chef because apparently their sense of smell is impaired during their period. Well, here’s my very own maki recipe anyways.


What you need:

  • 200 g millet
  • 1/2 hokkaido pumpkin
  • 1 avocado
  • nori seaweed sheets
  • olive oil
  • soy sauce / tamari
  • and a bamboo rolling mat


First of all: cook the millet and let it cool down. In the meantime you can prepare the pumpkin. Just cut it into small slices, brush the slices with olive oil and let it bake for about 20 minutes until it is done and the ends are slightly getting a little darker.


They see me rollin’

Now here’s the fun part. Place a nori seaweed sheet onto your bamboo mat and use your fingers for spreading some millet onto the nori sheet. Leave a small strap without millet at the top of the nori sheet though. Then place a few slices of pumpkin and avocado at the bottom of your nori sheet. Now slowly start rolling it up with the help of your bamboo mat. Also put some pressure on the roll to assure that everything is firm in the end. I guarantee you that there’s hardly a thing that you could do wrong. So don’t be shy, just try it out. It really is easier than you might think!

xx


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