Amaranth Sushi 1/15/2021
Some grains simply don’t stick together well enough to hold
together in a rolled sushi, but amaranth is an exception. The nutty flavor also
goes so nicely with the fish that it doesn’t need any further embellishment.
¾ c water
1/8 tsp salt
½ c amaranth
1 smoked
trout filet
1 tbs
mayonnaise
2 sheets of
nori
Bring the water to the boil in a small pot with the salt.
Add the amaranth and lower the heat. Simmer very gently for 20 minutes covered.
Remove the lid and let the steam rise in the hot pot, stirring now and then,
until the amaranth is completely dry and cool. Mix the trout and mayonnaise.
Briefly pass the sheets of seaweed over an open flame for just a second so they
are toasty and crisp. Divide the amaranth between the two sheets and make a
thin layer. Place the trout in a thin line along the middle. Then place the
whole thing in a sushi rolling mat, and roll up tightly, pressing it in with
the edge of the mat rolled around it. Remove the whole roll, cut into 4 parts
with a serrated bread knife, very gently so you don’t squish out the contents.
Repeat with the other sheet. Makes 8 small pieces.
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