For vegan smoked “salmon”:

1. Steam whole carrots for about 25 minutes until tender.
2. Let it cool, and then peel. Slice carrots into very thin pieces. You can use a vegetable peeler for that.
3. Mix all the ingredients for the marinade. Place the carrots in an airtight container. Cover with the marinade and refrigerate overnight or for up to 3 days for best results.
4. Give it a little stir once or twice per day.

For onigiri:

1. Rinse the rice under water several times until the water is clear. Drain it and put it in a pot.
2. Cover the rice with fresh water and bring to a boil. Lower the heat to a minimum and cook covered for 15 minutes.
3. Turn off the heat and let the rice sit for 5 minutes. Then, fluff the rice with a fork, cover it again, and let it rest for another 5 minutes.
4. Add salt and vinegar, mix, and let it cool to room temperature. Cover the rice to retain moisture.
5. First, organize your workspace to assemble the onigiri. Keep a bowl of salty water on the side to wet your hands, which will prevent the rice from sticking. Cut the nori sheet into strips.
6. Take about 3 tsp of rice and form the ball. Flatten the ball and make a small hole in the middle. Place marinated carrot inside and cover with extra rice. Don’t put too much filling. Form a triangle and wrap it with a nori strip.
7. Continue with the remaining rice.