Vegan Roe + Sushi Boats Recipe
Cooked amaranth has a very similar texture to capelin fish roe or masago. The addition of konbu adds a fresh ocean flavor. Prepare enough Faux Roe to use in one sushi making session as leftovers tend to become gelatinous and unpleasant in texture.
Yellow Faux Roe
A minimal amount of tumeric adds a vibrant yellow hue without overpowering the flavor.
- 1/2 cup amaranth
- 1 ½ cups low sodium vegetable broth
- ½ teaspoon salt
- One ½ inch piece kelp (konbu), wiped
- ¼ teaspoon tumeric
- Bring the vegetable broth to a boil in a medium sauce pan. Add the amaranth, salt, and tumeric stirring well to prevent sticking to the bottom to the saucepan. Add the kelp (konbu). Cover pan and reduce heat to keep at a low simmer. Cook for 20 minutes. There should still be some liquid left in the pan. Strain amaranth and set aside to cool.
Wasabi Flavored Faux Roe
Omit tumeric. Cook amaranth and drain as described. Mix 1 teaspoon wasabi powder in 1 tablespoon water. Toss amaranth with wasabi mixture and 1 drop of green food coloring, or more as desired. Cool before using.
Faux Roe Boats
Six 4 x 7 in sheets nori
½ cup Faux Roe
- Prepare the Sushi Rice.
- Form 12 rice “beds”. To do this, wet your fingertips and palms lightly with water. Grab a walnut sized amount of prepared sushi rice (about 2 tablespoons) and mold it into a flat rectangular mound. The bottom should be flat. Repeat this with the remaining rice to form more “beds”.
- Cut the nori into twelve 1 ½ x 5 inch (4 x 13 cm) strips. (Any remaining nori can be saved and cut into “seatbelts” for other nigiri.) 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 rice beds on a serving tray. Top each with 1 tablespoon of the Faux Roe.
Recipe from Vegetarian Sushi Secrets