Sort ingredients
sereneosl
QR Code
Listen
Pdf
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 ¼-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.