Vegan Salmon Sashimi
Introducing the most AMAZING vegan salmon sashimi! You will never believe this "salmon" is actually 100% vegan! It's rich, buttery, slightly fishy, and melts in your mouth. Perfect for nigiri, sushi, poke bowls, and more!
Equipment
Ingredients
- 320 ml water
- 1/2 sheet nori seaweed
- 60 ml unsweetened almond milk
- 5 g sugar
- 3 g salt
- 12 g tapioca starch
- 5 g konnyaku jelly powder
- 1 ml orange food coloring about 1/4 tsp
- 10 ml oil
Instructions
- Line a 5x2-inch pan with parchment paper. You can use what you have on hand, any pan or container works.
- Heat half of the water (160ml) over medium heat until just warm. Transfer to a bowl. Add the nori seaweed and let it sit for 10-15 minutes. Strain the seaweed and discard it to keep only the seaweed-infused water.
- Add the seaweed water and the remaining water to a saucepan (the total should be 300ml. If not, add more water).
- Next, add the almond milk, sugar, salt, tapioca starch, and Konnyaku powder. Whisk until the tapioca and Konnyaku are dissolved. Add the orange food coloring and the oil and whisk again.
- Heat over medium heat, constantly whisking until it comes to a boil and thickens. This step will take 3-6 minutes.
- Transfer to the prepared pan and let it cool at room temperature for at least 1 hour before transferring it o the refrigerator. Refrigerate for another 1 hour before removing from the pan.
- Using a very sharp knife, slice the vegan salmon into 1/4-inch thick slices. Use it to make nigiri, sushi, or in sandwiches, toasts, and more!
- This vegan salmon sashimi will keep for up to 4 days in the refrigerator.
Notes
- Do not use soy milk. Soy milk tends to create foam very easily while whisking it, creating a lot of bubbles in the final texture. To prevent that, use almond or oat milk instead.
- Do not omit or substitute ingredients. This recipe is not really customizable, so any change in the ingredients will affect the final texture and flavor.
- Remove the salmon loaf from the pan as soon as it has firmed up. Especially if using a metal mold. There seems to be a reaction between the metal and the seaweed that creates a weird taste if you leave the salmon in a metal pan overnight. I recommend using a plastic or glass pan or removing the salmon from the pan no longer than 2 hours after making it if using a metal one.
- Make thin slices. The best way to enjoy this vegan salmon is when it's sliced thinly.
- Lightly season sushi rice. If using this salmon to make sushi or nigiri, do not season your sushi rice too much otherwise, it will overpower the flavor of the salmon.
Nutrition
Serving: 1 slice | Calories: 7 kcal | Carbohydrates: 0.8 g | Fat: 0.4 g | Saturated Fat: 0.1 g | Sodium: 48 mg | Potassium: 2 mg | Sugar: 0.2 g | Calcium: 4 mg