Instructions

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 vegetable peeler for that.
3. Mix all ingredients for marinade. Place the carrots into airtight container. Cover with marinade and place in refrigerator overnight or up to 3 days for best results.
4. Give it a little stir once or twice per day.

For onigiri:

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