Get out of your comfort zone this summer and make vegan smoked salmon. It's a three-day recipe, but the flavors are SO worth it. You can add seaweed to the marinating process for more of a fishy taste. No matter if you add it or not, the carrots come out smoky and salty. YUM. You won't regret patiently waiting by the refrigerator for three days.
Philadelphia Sushi Roll With Carrot ‘Salmon’ [Vegan, Gluten-Free]
- 2 large carrots
- 2 cups coarse salt
- 2 tablespoons olive oil
- 2 teaspoons liquid smoke
- 1 teaspoon vinegar
- Kelp powder, sprinkle on top (optional)
- 1 cup dry sushi rice plus water
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 2 nori sheets
- 2 ounces vegan cream cheese
- 1 cucumber
- Pour 1 cup of salt in a large, long pile in a glass baking dish.
- Wash carrots (do not peel) and place them on the salt. Do not let them touch the glass. Pour the rest of the salt over the top. Cover carrots completely with salt. Bake uncovered for 1 hour, 30 minutes at 375°F.
- Once carrots are done set them aside to cool. Once cool remove all salt and cut them into desired shape. You can trim off the outside of the carrot, if you'd prefer.
- Mix carrots with oil, liquid smoke, and vinegar. Place in fridge for 3 days. It will take that long for the carrots to change flavor and absorb the marinade. Rotate carrots if needed to ensure they say covered in oil. Add extra oil if needed.
- After 3 days, make sushi rice. Cut cucumber into slices for sushi. Assemble the vegan salmon, cucumber, rice, nori sheets, and vegan cream cheese.
- Roll sushi. Serve.