Cooked amaranth has a very similar texture to masago (capelin fish roe). The kombu kelp adds a fresh ocean flavor. Prepare only enough Faux Roe to use in one sushi-making session, as leftovers tend to become gelatinous and unpleasant in texture.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 15 minutes
Makes 12 pieces
1½ cups (300 g) Traditional Sushi Rice or Brown Sushi Rice (pages 21 and 23)
Six 4 x 7-in (10 x 18-cm) nori sheets
½ cup (130 g) Faux Roe
Wet your fingertips and palms lightly with water. Grab a walnut-sized amount of the sushi rice (about 2 tablespoons) and mold it into a rectangular mound. The bottom should be flat. Repeat this with the remaining rice to form 12 “beds” in all.
Cut the nori into twelve 1½ x 5-in (4 x 13-cm) strips. (Any remaining nori can be saved and cut into “seatbelts” for nigiri sushi.) Wrap one strip of nori, rough side facing in, around 1 bed of rice to form a wall. If desired, use a single grain of rice to “glue” the edges together. Repeat with remaining nori strips and rice beds.
Arrange the rice beds on a serving tray. Top each with 1 tablespoon of the Faux Roe.
