Vegan Salmon Bowl Recipe

Prepare carrots

Peel the carrots and slice into 1/8-inch thick planks using a sharp knife or mandoline. Then cut the planks into long thin strips roughly the width of salmon slices. You should yield about 4 cups of carrot strips.

Steam carrots

Place the carrot strips in a steamer basket over simmering water and steam for 4–6 minutes, until just tender but still slightly firm. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Make marinade

In a shallow bowl combine liquid smoke, soy sauce (or tamari), maple syrup, rice vinegar, vegetable oil, crumbled nori sheet, beet powder (if using), and kosher salt. Whisk to dissolve maple and salt.

Marinate carrots

Place the drained carrot strips in the marinade, toss to coat thoroughly, and press them down so they are mostly submerged. Marinate at least 30 minutes at room temperature or up to 4 hours in the refrigerator for deeper flavor and color. Stir once halfway through.

When ready to use, remove carrot lox from marinade with tongs and let excess drip off. Reserve any used marinade for later brushing if desired (do not reuse marinade raw unless boiled).

Rinse jasmine rice under cold water until the water runs clear. Drain.

Combine the rinsed rice, coconut milk, water, and 1 tsp salt in a small saucepan. Bring to a gentle boil over medium heat, then reduce heat to low, cover, and simmer for 12–15 minutes, until liquid is absorbed and rice is tender.

Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

Thinly slice the cucumber into rounds or half-moons to equal approximately 1 cup. Place in a bowl or jar.

In a small bowl whisk rice vinegar, 2 tbsp water, sugar, red pepper flakes, and 1 tsp salt until sugar dissolves. Pour over the cucumber, toss to combine, and let sit for at least 15 minutes. For best flavor chill for 30+ minutes.

If using store-bought kimchi, briefly stir to incorporate juices. If homemade, ensure pieces are bite-sized. Keep chilled until assembly.

Thinly slice radish or daikon. Toss with toasted sesame seeds and 1 tsp sesame oil. Set aside to develop flavor for 5–10 minutes.

In a small bowl combine vegan mayo, sriracha, lemon juice, smoked paprika, garlic powder, and 1/2 tsp salt. Whisk until smooth and taste; adjust heat or acidity as desired. Chill until assembly.

Divide the warm coconut rice between 2 bowls (about 1/2 cup cooked rice per serving if scaling—this recipe yields roughly 2 generous bowls).

Arrange marinated carrot lox over the rice (about 2 cups total divided), add 1/2 cup kimchi per bowl, and a few tablespoons of spicy pickled cucumber.

Add sliced radish mixture to each bowl and drizzle 1–2 tablespoons of spiced vegan aioli over the top in a zigzag or dollops.

Finish with 1 teaspoon toasted sesame seeds, sprinkle sliced scallions, and serve with a lime wedge on the side. Optionally brush reserved marinade lightly on the carrot lox after quickly boiling it for 1–2 minutes to make it safe if you like extra saucy flavor.