Vegan sushi that actually tastes like fish!

This vegan nigiri recipe is the closest you'll come to actually eating sushi without harming any seafood. If you miss days of salmon sushi then fear not, this video will show you how to make it at home without much difficulty.

I lived in Japan for two years (when i was still eating meat) and in all honesty I do miss sushi, salmon was my favourite. Now i'm back home I find myself always eating the same sushi (vegetable or wakami) and it gets a little boring (especially since all vegan sushi here has avocado in it - which i can't eat because i'm allergic). Anyway I found this recipe for vegan carrot lox so I thought i'd give it a go and I was pleasantly surprised! Have you ever made your own vegan sushi?

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Recipe

2 cups coarse sea salt, plus more if needed
3 large carrots (do not peel them)
1 TB olive oil*
2 teaspoons liquid smoke
1/2 teaspoon coconut vinegar
1 teaspoon Sea Kelp Seasoning (or half a sheet of nori)

Preheat oven to 375 (190c).
To slow roast the carrots, place one cup of coarse sea salt into a container that offers just enough room to accommodate the length and width of the carrots so you can keep them whole. Rinse the unpeeled carrots and place them wet into the salt, making sure that the carrots are nestled in the salt and do not make contact with the bottom of the container. Pour about another whole cup of salt evenly over the tops, adding a bit more as needed to ensure they are fully covered in salt.
Place into the oven to roast, uncovered, for an hour and a half.
Once done, tip the pyrex over onto a baking sheet and allow the carrots to cool just enough that you can handle them. Crack away and brush off any salt, then peel away the skin. It’s fine if there is still some skin left on the carrot. Then, using a mandolin or sharp knife, finely chop the carrots into jagged, thin strips. Place into a clean glass container.
To marinate the carrots, whisk together the olive oil, liquid smoke, kelp seasoning and coconut vinegar. (If you have a little more or little less than 1 1/2 cups carrot, just add a little more or less of the liquid components as needed.)
Drizzle over the warm carrots and toss well to coat. At this point, the flavor will not taste very “lox like”—they will need to be placed in the refrigerator for at least two days to allow the flavor to deepen and mellow, and for the carrots to get really soft and silky.
*If the carrots start to look dry during marinating time, add an additional tablespoon of olive oil and give it a good stir. (You want the carrots to look soft and slightly shiny throughout the marinating time.)
When ready to serve, remove from the refrigerator and allow the carrots to come to room temperature, then form into sushi or have on a bagel

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Ishikari Lore Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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