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Vegan Carrot Salmon Sushi Rolls

The most convincing and easy vegan salmon sushi. These are made of simple whole food ingredients only and I've got some "fishy" tips for you to make your veggie rolls actually taste like salmon rolls!

I have made carrot lox to put on my morning bagels many times and then it hit me, why don't I put them in sushi?! And ofc the result was superb! Prepping the carrots into "salmon" adds so much more flavor to the rolls than just using raw carrot sticks. Don't get me wrong, I LOVE my veggie rolls but it always brings me bundles of joy to switch things up and discover new magic that plants can do.

Firstly, oven roasts the carrots at low temp over a long time, with skins on, to create that dehydration effect which results in crinkled fish-looking skins and denser textures. Secondly, add some caper brine and fresh dill to your marinade! Don't limit yourself to just nori. I added these two to my old recipe and it brought the flavor to a whole new level.

For the rest of the filling, I used avocado, pan-grilled asparagus, more fresh dill, and some vegan cream cheese - they all go perfectly with the "fishy" flavor. If you try this recipe please let me know what you think and be sure to find me on Instagram @veganbunnychef


INGREDIENTS:

*this amount makes 2 rolls, which cut into 16 - 20 pieces

2-3 large carrot

1 nori sheet, chopped

2 tablespoon caper brine

2 tablespoon rice vinegar

1 tablespoon white miso paste

3 tablespoon tamari/soy sauce

1 teaspoon chopped dill

1 teaspoon garlic powder

1/4 cup olive oil

3/4 cup hot water

Other fillings -

1 avocado

8 asparagus

1/2 cup vegan cream cheese

1 cup cooked sushi rice

1/2 tbsp sushi vinegar

More fresh dill

Olive oil for cooking


TO MAKE:

- Wash but DO NOT peel the carrots, roast uncovered in the oven at 350°F for about 60 minutes, till soft but not mushy;

- Mix all marinade ingredients in an airtight container

- Slice the roasted carrots lengthwise into 1/4 inch wide strips, transfer into the marinade, keep in the fridge overnight or for at least 4 hours;

- In a non-stick frying pan, heat a drizzle of oil over medium heat, grill the asparagus and turn frequently, till the color turned greened and slightly golden, softened but not mushy, about 7- 8 minutes;

- When ready to assemble, season sushi rice with the vinegar, lay down a 1/4 inch layer on a piece of nori, add carrot salmon, avocado, asparagus, and cream cheese, roll up tight and slice into 8-10 pieces;

- Serve with soy sauce, wasabi, and pickled ginger, enjoy!


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