This recipe is from Episode 6 of Good Chef Bad Chef Series 3


  • 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


  • 1.

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

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

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