Friday, January 15, 2021

Amaranth Sushi with Smoked Trout

 

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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