Vegan gunkanmaki — battleship sushi with amaranth roe — is the conversation piece of a plant-based sushi night. A wide nori band circles the rice, cradling spoonfuls of faux roe made from amaranth. Fifteen minutes once the rice is done, and everyone gets the pop of ikura without the fish.
Craving that classic gunkanmaki ‘battleship’ sushi but want a plant-based version? You’ve come to the right place! This recipe is a game-changer, using the incredible texture of cooked amaranth to replicate the signature pop of masago (fish roe). A touch of kombu kelp infuses it with a fresh, oceanic flavor that will transport you straight to your favorite sushi bar. Get ready to impress yourself and your guests with this creative and delicious vegan sushi!
Ingredients
• 1½ cups / 300 g (10.6 oz) Prepared Sushi Rice
• 6 sheets Nori, 4 x 7-in / 10 x 18-cm
• ½ cup / 130 g (4.6 oz) Faux Roe (Amaranth-based)
Instructions
1. To form the rice beds, lightly wet your fingertips and palms. Take a walnut-sized amount of sushi rice (about 2 tablespoons / 30 ml / 1 fl oz) and shape it into a flat-bottomed, rectangular mound. Repeat to create 12 rice beds.
2. Cut the nori sheets into twelve 1½ x 5-inch / 4 x 13-cm strips. Wrap one strip, rough side facing inward, around a rice bed to create a ‘wall’. Use a single grain of rice to glue the nori seam closed. Repeat for all 12 pieces.
3. Arrange the completed rice beds on a serving platter. Carefully top each one with about 1 tablespoon (15 ml / 0.5 fl oz) of the Faux Roe and serve immediately.
Nutritional Information
• Nutritional Highlights
• Amaranth is a complete protein, containing all nine essential amino acids.
• Nori is a great source of iodine, which is essential for thyroid function.
• This recipe is naturally cholesterol-free and low in saturated fat.
Pro Tips
• The Faux Roe is best made fresh for each sushi session, as leftovers can become gelatinous.
• Keep a small bowl of water nearby to frequently wet your hands, preventing the sushi rice from sticking to them.
• Handle the sushi rice gently; packing it too tightly will result in a dense, hard texture.
• Use kitchen scissors or a very sharp knife for clean, precise cuts when portioning the nori strips.
FAQ
Q: Is this vegetarian sushi a good source of protein
A: Yes, this recipe is a great source of plant-based protein. The star ingredient, amaranth, is a complete protein, which means it contains all nine essential amino acids your body needs.
Q: Can I use something besides amaranth for the faux roe
A: While amaranth provides the best signature ‘pop’ texture, you could experiment with finely cooked quinoa or even chia seeds soaked in a kombu-infused broth. The final texture will be different, but it can work in a pinch.
Q: How should I store leftover vegan gunkanmaki
A: This sushi is best enjoyed immediately for optimal texture. If you have leftovers, store them in an airtight container in the refrigerator for up to one day. Please note the rice will harden and the amaranth roe may become more gelatinous upon chilling.
Q: How does this sushi get an ocean flavor without any fish
A: The authentic oceanic taste comes from two key vegetarian ingredients: the nori seaweed wrap and the kombu kelp used to infuse the amaranth roe. These sea vegetables provide a natural, savory flavor reminiscent of the ocean.
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Vegan Gunkanmaki (Battleship Sushi) with Amaranth Roe
Ingredients
Method
- To form the rice beds, lightly wet your fingertips and palms. Take a walnut-sized amount of sushi rice (about 2 tablespoons / 30 ml / 1 fl oz) and shape it into a flat-bottomed, rectangular mound.
- Repeat to create 12 rice beds.
- Cut the nori sheets into twelve 1½ x 5-inch / 4 x 13-cm strips.
- Wrap one strip, rough side facing inward, around a rice bed to create a 'wall'. Use a single grain of rice to glue the nori seam closed.
- Repeat for all 12 pieces.
- Arrange the completed rice beds on a serving platter. Carefully top each one with about 1 tablespoon (15 ml / 0.5 fl oz) of the Faux Roe and serve immediately.
- Keep a small bowl of water nearby to frequently wet your hands, preventing the sushi rice from sticking to them.
