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Week 23: Carrot "Lox" Sushi
Recipe by Olives for DinnerFor the carrot lox: **Make the carrot lox 2 days in advance!
2 cups coarse sea salt
3 large carrots (not peeled)
2 TBSP olive oil
2 tsp liquid smoke (optional)
.5 tsp apple cider vinegar
Preheat oven to 375
Place about 1 cup of salt into a baking dish
Rinse the carrots and place them into the baking dish on top of the salt without letting them touch the bottom of the dish
Pour another cup of salt over the tops (ensure fully covered)
Place into the oven to roast, uncovered, for 1.5 hours
Once the carrots are cool enough to handle crack away the salt and peel the skin off (We like to reserve the roasted salt in a mason jar for salted pasta water so it doesn't go to waste!)
Chop or slice the carrots into thin strips and place them in a shallow container
Whisk together the olive oil, liquid smoke, and acv.
Drizzle over the warm carrots and toss well to coat
Place in the fridge for at least 2 days to allow the flavor to develop
For the sushi rice:
1 cup sushi rice
Water
1 tsp apple cider vinegar
1 tsp sugar
.5 tsp salt
For the filling:
1 cup prepared carrot lox
1 TBSP mayo (or a vegan alternative)
1 TBSP sriracha
1 avocado
4 nori sheets
Make the sushi rice according to the directions and season with vinegar, sugar, and salt once done.
Assemble the rolls with a sushi mat or plastic wrap on the bottom: nori >> thin layer of rice >> lox.
Drizzle with sriracha and mayo and enjoy!
How to Roll:
How to Roll:
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