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Vegan Gunkanmaki (Battleship Sushi) with Amaranth Roe – vegetarian recipe
Stav Kogan

Vegan Gunkanmaki (Battleship Sushi) with Amaranth Roe

Craving classic gunkanmaki 'battleship' sushi but want a plant-based version? This recipe uses the incredible texture of cooked amaranth to replicate the signature pop of masago (fish roe), with kombu kelp for an authentic oceanic flavor.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 piece
Calories: 310
Ingredients Method Nutrition

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)
  • The Faux Roe is best made fresh for each sushi session, as leftovers can become gelatinous.
  • 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.

Method
 

  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.
  2. Repeat to create 12 rice beds.
  3. Cut the nori sheets into twelve 1½ x 5-inch / 4 x 13-cm strips.
  4. 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.
  5. Repeat for all 12 pieces.
  6. 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.
  7. Keep a small bowl of water nearby to frequently wet your hands, preventing the sushi rice from sticking to them.

Nutrition

Calories: 310kcalCarbohydrates: 62.5gProtein: 11gFat: 2.2g

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