The Flaming Vegan

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"Save the Salmon" Sushi and Vegan Patties
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"Save the Salmon" Sushi and Vegan Patties

I have tasted, a while back, a recipe for what the presenter at one of those vegetarian and vegan weekend conferences called "Save the Salmon Sushi".  It was delicious and really had the texture of a salmon sushi and a very similar flavour, all the while leaving these lovely marine animals where they belong:  in the ocean, the rivers and the lakes!  So, I searched the internet for the recipe (as I've said before, don't count on me to be the one to follow recipes - well, most of the time... I might for this tempting treat!) and therefore you can also discover the wonder of my discovery.   I will only admit that since this has been copied from this site, I don't know what Dulse flakes are, and I will suggest a couple of modifications because the one cooking these made them into patties with a vegan hollandaise sauce.  I am leaving the details of her original recipe, and will let you know how to make the sushi as well.  Please note that the patties are entirely raw, so this may just be the first time some of you try this form of cooking!


Please note that the recommended method to get carrot pulp is from making juice with a juicer, but you can also grate them using the four-sided grater's smallest holes - you know, the side nobody usually knows what the heck it's there for?  Now you have a reason to use it!



~ Patties ~

pulp from 5 juiced carrots

1 batch of Sunny Dill Chz (see below for rec ipe)

2 tablespoons yellow onion, chopped

1 teaspoon sea salt

2 tablespoons Dulse flakes

~ Hollandaise Sauce ~

Juice of 1/2 lemon

1/3 cup of water

2/3 cups soaked almond

2/3 tsp salt

1/3 tsp turmeric

1/3 cup olive oil

~ Sunny Dill Chz ~

2 cups soaked sunflower seeds

1 lemon, juiced

3 cloves of garlic

1 bunch of fresh dill

1 cup water


1. Sunny Dill Chz

Blend seeds, lemon, garlic, and dill til smooth, adding water as needed to make creamy texture.

2. Patties

Place carrot pulp into large bowl with Sunny Dill Chz. Add onion, salt, and Dulse. Mix well. Shape into pattties, and dehydrate 5 hrs. This dries the outside layer and makes it look like real salmon cakes.  (Dehydrating is done by putting your oven on the lowest setting possible, thus ensuring the patties are still raw.  Alternately, you can bake them for a short period of time.  Please write in comments if you tried it and know how long and at what temperature for best results.)

3. Hollandaise sauce

Blend lemon, water, salt, turmeric, and almonds til smooth. Add oil and blend til thick.


Details to change to make sushi center mix:

1.  You need to change the cheese for an ordaniry tahini sauce.   Remove the dill from the recipe and swap the water for olive oil, and you have a tahini.  Or, just buy your own.

2.  I don't recommend using the hollandaise sauce for the sushi, but you could use it if you wanted to make them fancy.

3.  Don't use onions in the carrot mix.

4.  Of course, you will need the seaweed wrap and the japanese rice.  Follow any sushi recipe for the rice, which will indicate the amount of rice and water needed, or use the amount needed for four portions, as this recipe makes four patties, which will fit nicely in four rolls of sushi.


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Leave a Comment

  1. kristo
    Voted! this sounds really fun, I will have to try this one :)
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    1. SnakeWitch
      Thanks for the vote! Enjoy the sushi! It's definitely my favourite so far!
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  2. Carolyn
    Wow looks like you made Top Posts with only 5 votes! Congrats! Sorry was out of pocket for most of the weekend. When I signed on this morning, your article had already made Top Posts!
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    1. SnakeWitch
      I'm just as shocked as you are... I wonder if it's because Jason is proud that I actually wrote a real recipe for once?? Ha! I sure won't refuse getting my article here so quick!
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  3. VeganDozen
    Vote #7! By the way, Dulse is a seaweed/algae--and there are many ways to eat it, especially when dried. We sprinkle the dulse flakes on pretty much any savory dish and since it's from the sea, it's a great salty seasoning!
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    1. SnakeWitch
      Oooohhhh! Thanks! Sounds similar to spirulina. I will look for it, then!
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  4. Veganara
    Voted. They sound delicious: I presume it is the Dulse flakes that gives it the "fishy" flavour then? And thank you for clarifying what that part of the grater is for - it is good to see a recipe where we actually use that! I have just posted a recipe for vegan Quesadillas that you may like, please check it out! :-)
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