Amaranth Sushi

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Serves 2

1 cup cooked amaranth
2 sheets Nori seaweed
3 Tbsp rice vinegar (white vinegar is also suitable)
1 Tbsp brown sugar
9 prawns (shell removed)
1 tsp garlic powder
1 tsp paprika
¼ carrot
¼ baby marrow
2 tsp toasted sesame seeds
1 Tbsp olive oil
Salt and pepper

To cook the amaranth, toast the seeds until golden brown. Boil in a large quantity of salt water until ready (about 20min). Rinse under the tap to remove excess starch. Amaranth will still be crunchy, but shouldn’t be hard or gritty.

In a small saucepan, combine vinegar and sugar and bring to the boil until sugar dissolves. Stir into the amaranth and combine with toasted sesame seeds.

Fry the prawns in a little olive oil with garlic powder, paprika, salt and pepper. Set aside.

Cut carrots and baby marrow in strips using a vegetable peeler and blanch/cook briefly in boiling salt water.

To put the Sushi together, lay down a Nori sheet and cover with a layer of amaranth. Add prawns, carrots and baby marrow. Roll up the Nori sheet and wet with your finger to stick the end on. Cut each roll into 6 pieces.

Serve with soy sauce and wasabi, or alternatively with a little sweet chili sauce.

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