Amaranth Veggie Sushi

2 cups of amaranth
4 1/2 cups of water
1/2 cup raw shredded bok choy
1/2 cup raw thinly sliced cucumber
1/2 cup raw shredded carrot
1/2 cup raw pea shoots
1/4 cup pickled burdock root
1/2 cup raw bean sprouts
1/2 cup raw shredded zucchini
Hemp seeds
Nori sheets
Rolling mat
Wasabi
Soy sauce
2 sliced oranges quartered

Bring water to a boil and cook amaranth for approximately 20 minutes.  Amaranth once cooked will get sticky.  Set aside and cool.

Rough side facing upward place nori sheet on sushi rolling mat.  Place cooled amaranth on nori sheet spreading it across the sheet leaving 2 cm on all sides.  Place all other ingredients as desired on the mat.  Make a lip grabbing all ingredients from the top of the mat and roll tightly over top of ingredients.  Continue rolling sheet and put pressure on all sides in steps making sure it is as tight as possible.  Use a very sharp knife and cut into 6 sections.  Toss hemp seeds on top.

Serve with pickled ginger, soy sauce, wasabi and sliced orange.