INGREDIENTS: 500 g Sushi rice, prepared according to package instructions 2 tbsp rice vinegar 1 teaspoon salt 1 tablespoon rice syrup or alternative sweetener 10 Nori leaves sushi mat 4 large carrots 1 teaspoon vegetable stock 1 sheet Nori 1 tbsp liquid smoke + extra squirt 2 tbsp cider vinegar 3 tbsp rapeseed oil 1 tbsp smoked salt
Cut the carrots lengthwise into strips with a peeler and place in boiling water with soup broth for 5 minutes.
Mix apple vinegar, nori leaf, salt and liquid smoke with 300 ml water in a large, sealable jar.
Add the carrot strips and leave to stand overnight.
The next day mix the oil with some smoked salt and two drops of liquid smoke and marinate the carrot salmon in it.
Prepare the sushi rice according to the instructions on the packet.
Heat the rice vinegar together with salt and sweetener in a small pot until the salt has dissolved.
Mix the mixture with the rice and chill.
Cut the nori leaves in half. Place one nori leaf horizontally on the sushi mat.
Spread a handful of rice on it so that at least 1 finger wide remains free from the lower edge of the nori leaf.
Spread the "vegan salmon" one finger wide along the upper edge.
Roll up the sushi roll from top to bottom with some pressure and "close" it so that the sushi rolls are covered all around with nori leaf.