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Philadelphia Sushi Roll With Carrot ‘Salmon’
[Vegan, Gluten-Free]

MS By: Melanie Sorrentino

Author Bio

Melanie and Mark Sorrentino are the faces behind the blog, Modest Dish. Together they’ve train-hopped,... Read More

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Philadelphia Sushi Roll With Carrot 'Salmon' [Vegan, Gluten-Free]

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Ingredients You Need for 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

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How to Prepare Philadelphia Sushi Roll With Carrot ‘Salmon’ [Vegan, Gluten-Free]

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.