This is a recipe for sushi without rice.

I grew up in Vancouver eating sushi my whole life. I think this is the sushi capitol of North America (the California roll was invented here by Tojo- Hello!).

This recipe came about last year when I was cooking with amaranth for the first time. (Amaranth is a traditional grain from South America, and so is quinoa. They are both yummy and high in protein.)

The “Rice”

• 1/2 cup amaranth
• 1/2 cup quinoa
• 3 cups water
• a few scallions or chives, sliced
• some nutritional yeast
• a little tamari or soy sauce
• a little yummy fat like sesame oil, walnut oil or something else…
• salt to taste
• black sesame seeds (optional)

The Filling & Wrap

• Anything you want, cut into long skinny strips. (cucumber, fish, marinated tofu, carrot, avocado, sprouts…)
• Nori sheets

First rinse the quinoa and amaranth. Then simmer in 3 cups water for about 20 minutes. If there is any excess water at the end, strain it out. Let cool.

Mix the rest of the ingredients in with the chilled grains. Do this by taste. Maybe a couple teaspoons nutritional yeast, 3 or 4 scallions, and a little drizzle of oil & tamari. If you can, put this mixture in the fridge and let the flavours mingle overnight.

To wrap, place the nori on a cutting board, and spoon out maybe three tablespoons of the “rice” in a line about 2″ thick along the bottom edge of the nori. Flatten the “rice”, and place whatever filling you are using in the center of it. Roll it up, then use your fingers to slightly wet the top edge of the nori and roll over it to seal.