Instructions: Rinse and drain millet.

Bring water and salt to a boil. Stir in millet and return to a boil.

Lower heat, cover and simmer for 25 minutes or until water is absorbed, stirring occasionally.

Press millet firmly into a 9" by 5" x 3" bread pan.

Let cool and cut into 1/2" wide slices. Set aside.

Steam carrots until soft, reserving cooking water.

Puree carrots and tofu, adding enough cooking water to make a smooth sauce.

Blend tahini, miso and umeboshi vinegar into puree.

Heat through, stirring constantly.

Remove fro heat and set aside.

Cut 1 wide strips of nori long enough to wrap around a millet cake.

Heat a skillet and brush generously with oil. Fry millet cakes one minute on each side.

Wrap each millet cake with a strip of nori.

Top with carrot sauce and serve.

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