1cupmicro cilantro (regular cilantro leaves are fine)
1cupmicro amaranth, optional
10 to 12soy wrappers
Preheat grill or grill pan to medium-high heat.
For pork belly: Place all marinade ingredients into a small mixing bowl and whisk together. Place pork belly in a large mixing bowl and add marinade. Mix until thoroughly combined. Cover and refrigerate for 30 minutes. Lightly grease the surface of the grill/grill pan. Grill pork belly for 4 to 5 minutes. Flip and continue to grill for and additional 2 to 3 minutes. Remove from grill and set aside.
For sushi rice: Place rice in a mixing bowl and sprinkle with vinegar and sugar. Mix together until well combined.
To assemble: Place 2 tablespoons sushi rice onto one side of the soy wrapper (set widthwise), on a 45° angle. Top with a piece of pork belly. Top each piece of pork belly with a small amount of micro cilantro and micro amaranth.
Roll to form a tight cone and seal edge with a few grains of rice. Repeat until all materials have been used. Serve.