Millet and watercress sushi with creamy aduki bean paste

Millet and watercress sushi with creamy aduki bean paste

Good Better Green

Few things give me more pleasure than homemade sushi. It is such a satisfactory process and allows for complete customisation, each roll providing a fresh canvas for the artist in the kitchen. If your first try looks a little messy, take heart – you will need only a few attempts to perfect your technique and, with all these deliciously nutritious ingredients, you won’t mind practising.


Quantity Ingredient
6 nori sheets
1 red pepper, cored and cut into 5cm batons
1 small bunch slender asparagus stalks, trimmed and lightly steamed
1 avocado, peeled and cut into thin strips
1 small bunch watercress, thick stems removed and leaves snipped

For the paste

Quantity Ingredient
150g cooked aduki beans
1 1/2 tablespoons grated peeled ginger
1 tablespoon tahini
2 tablespoons lemon, Juiced
1 tablespoon maple syrup
pinch cayenne pepper
1 small garlic clove
sea salt, to taste

For the millet

Quantity Ingredient
300g millet, rinsed
750ml water
large pinch sea salt
60ml brown rice vinegar
1 tablespoon runny honey

To serve

Quantity Ingredient
naturally pickled ginger
wasabi paste
shoyu and rice vinegar dipping sauce, mixed together in a 2:1 ratio


  1. For the paste, blend all the ingredients together in a blender or food processor until smooth, then set aside.
  2. Toast the millet in a dry pan until it smells like popcorn. Add the water and salt and bring to the boil. Reduce the heat, cover and simmer, stirring occasionally, until soft and sticky, 25–30 minutes.
  3. Meanwhile, whisk together the brown rice vinegar and honey. Pour the mixture over the cooked millet, spread it out on an oven tray and allow to cool just slightly; you want it still warm to assemble the rolls.
  4. Place a nori sheet on a sushi mat, shiny side down and the ridges running parallel to the bamboo. Wet your fingertips and spread about 6 heaped tablespoons millet on the nori sheet, leaving a couple of centimetres free at the top and the bottom of the sheet. Use your fingertips to press the millet down on the nori very firmly. Millet does not have the same stickiness as rice, so you need to use some elbow grease here.
  5. Spread 1 tablespoon bean paste over the lower half of the millet, then place a few pepper batons, some asparagus spears, 2 avocado strips and a few watercress sprigs on top.
  6. Lift the bottom edge of your sushi mat and roll away from you, guiding the nori sheet downward and tucking it in around the filling to form a roll. Continue rolling the mat away from you until the nori is used up around the roll.
  7. Turn the mat around and pull gently on the loose end while pressing the roll away from you to secure its shape. Use a very sharp knife to cut into 5 or 6 slices. Serve with the ginger, wasabi and shoyu dipping sauce.


  • Always try to buy naturally fermented soy sauce (shoyu), which is traditionally made by fermenting soybeans, water, wheat, and a special starter fungus. Because this can take up to a few years, many producers now cook the soybeans with hydrochloric acid, thereby eliminating the fermentation step, which is necessary in making soy digestible and beneficial.
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