Vegan Lox & Avocado Sushi (2 ways!) with Green Tea Soup

If you clicked on "Quick & Easy" and just saw that this time estimate, I'm sorry. I tagged it because the soup is quick and easy. The recipe is towards the bottom


There is good news is, if you put the time for the carrot lox, you'll be extremely pleased. If you're not willing to put in the prep work, the tomato lox is good enough.



Modified Sushi Recipe by Olives for Dinner | Serves: 4 rolls | Time: 1+ hrs, plus days to marinate the carrots


Ingredients

Carrot Lox

2 cups coarse sea salt, plus more if needed

3 large #carrots (do not peel them)

1 tbsp EVO

2 tsp liquid smoke

1/2 tsp apple cider vinegar


Tomato Lox (this 2nd option is an old modified recipe from Carrots and Flower)

1 large roma tomato

1/2 tbsp coconut aminos

1 tsp olive oil

1/2 tsp water

1/2 tsp salt

1/2 tsp liquid smoke


Sushi Rice

1 cup sushi rice

1 cup water (1.5 cups if you use instant pot)

1 tsp rice vinegar

1 tsp sugar

1/2 tsp salt


Sushi Filling

1 cup carrot lox

1 tbsp light coconut milk

1 tbsp sriracha

½ #avocado, sliced

4 toasted nori sheets


To Serve

Coconut aminos

Wasabi

Pickled ginger


Instructions


Carrot Lox

Preheat oven to 375.


To slow roast the carrots, place one cup of coarse sea salt into a glass pyrex that offers just enough room to accommodate the length and width of the carrots so you can keep them whole. Rinse the unpeeled carrots and place them wet into the salt, making sure that the carrots are nestled in the salt and do not make contact with the bottom of the pyrex. Pour about another whole cup of salt evenly over the tops, adding a bit more as needed to ensure they are fully covered in salt.


Place into the oven to roast, uncovered, for an hour and a half.


Once done, tip the pyrex over onto a baking sheet and allow the carrots to cool just enough that you can handle them. Crack away and brush off any salt, then peel away the skin. It’s fine if there is still some skin left on the carrot. Then, using a mandolin or sharp knife, finely chop the carrots into jagged, thin strips. Place into a clean glass container.


To marinate the carrots, whisk together the olive oil, liquid smoke and coconut vinegar. (If you have a little more or little less than 1 1/2 cups carrot, just add a little more or less of the liquid components as needed.)


Drizzle over the warm carrots and toss well to coat. At this point, the flavor will not taste very “lox like”—they will need to be placed in the refrigerator for at least two days to allow the flavor to deepen and mellow, and for the carrots to get really soft and silky.


If the carrots start to look dry during marinating time, add an additional tablespoon of olive oil and give it a good stir. You want the carrots to look soft and slightly shiny throughout the marinating time.


Tomato Lox

Bring a saucepan of water to a boil. Pierce the skin of the roma tomato with a small slice and drop it into the water for 30 seconds to 1 minute until the skin begins to peel off. Remove the tomato from heat and place it in a large bowl of ice water to stop them from cooking further.


Combine the coconut aminos, olive oil, liquid smoke, salt and water in a small bowl. Whisk until even. Peel the skins from the tomato. Cut it in half then carefully trim away the seeds and firm inside layer.


Place the soft tomato pieces in a bowl and drizzle with the tamari marinade. Mix with your hands to ensure the tomato lox is evenly coated with the marinate. Cover and place in the refrigerator for 30 minutes.



Sushi

To make the sushi rice, place the rice and water into a rice cooker and cook according to the manufacturer instructions. Once done, season with the rice vinegar, sugar and salt and set aside to cool. I used an #Instantpot, so I followed used the rice function.


To make the filling, combine the prepared vegan lox with the light coconut milk and sriracha.


To assemble the rolls, divide the cooled rice into 4 portions. Slide a sushi mat into a large Ziploc bag or cover with plastic wrap. Place one sheet of nori, shiny side down, on the mat. Moisten your fingers with some water to prevent rice from sticking to them, then spread the rice evenly over the nori sheet, leaving about an inch exposed at the top.


Divide the lox into 4 portions. With the exposed end away from you, form a thin line of the lox along the side closest to you, adding a couple slices of avocado. Roll the sushi away from you, gripping the mat tightly but gently. Once rolled, seal the end with water or add a few grains of rice to the end to help seal. Now cut the sushi in half with a very sharp knife, then each half into halves, then those halves into halves to make 8 pieces.


Serve with coconut aminos, wasabi and pickled ginger.



Modified a Bigelow Green Tea Soup Recipe | Serves: 2-4 | Time: ~15 min. (told you it was quick and easy)


Ingredients

4 cups water

4 bags green tea

1 tbsp garlic, minced

1 tsp ginger

1 tbsp wine vinegar

1 tbsp coconut aminos

2 shredded #carrots

~5 oz rice vermicelli noodles

¼ cup chopped green onions (white and green parts)

⅛ cup fresh minced cilantro

Little squirt of wasabi


Instructions

Bring water, tea bags, garlic, ginger, coconut aminos, and vinegar to a boil. Reduce heat and simmer for 10 minutes. Remove tea bags. Add in carrots and noodles. Cook for about 2 minutes, or until noodles have warmed through. Serve with green onions, cilantro and a dash of sriracha.


What I ate and drank today

64 oz of water

Vegan biscuits and gravy

Chickpea salad

1 imperial stout

Sushi

Green tea soup


Exercise

Still injured. Hoping to bounce back tomorrow. Was able to stand to cook today and made it past 2,000 steps, so that's a good sign. Right?


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