Place 1 1/4 cup water in a steamer or double boiler on the stove and bring to a low boil.
Wash and peel carrots.
Using a vegetable peeler, peel even strips of carrot.
For the carrot pieces that are difficult to strip with a peeler, use a knife to cut thin slices.
Steam the carrot slices in the steamer basket for 5 minutes.
After 5 minutes, add the carrots strips/peels and steam for 8-10 minutes, or until soft.
Combine all remaining ingredients (including the steaming water) with the carrot strips.
Place in an oven-proof baking dish and cover with glass lid or foil.
Bake in the oven for 45-60 minutes, until tender.
Turn off the oven and allow to rest in the oven for about 15 minutes.
Remove from the oven and allow to cool.
Stir gently to ensure the marinade covers all of the carrot strips.
Cover and refrigerate in an air-tight container for at least 24 hours though 2 days is better.
Use in any recipe that calls for smoked "salmon". Suggestions include lox, sushi, poke, etc.
Keep refrigerated in an air-tight container for a week.
Notes
• Nori is a sheet of seaweed used to roll sushi and has an ocean-like (fishy) scent.• I like using the carrot water from the steamer pot since it's already hot and works great.• I use a bowl turned upside down to avoid hitting my knuckles on the cutting board.• These carrots are best when roasted long and slow in the oven. It depends how thick the carrot slices or peels are - they should be soft (not mushy), tender, and maintain their form. However, I've also found that these smoked "salmon" carrots cook perfectly in the Instant Pot for 3 minutes on High Pressure. Allow pressure to release naturally.