Vegan Sushi with Thinned Carrots

This vegan carrot sushi was created by Chef Koushu Matsusaka of Sate Hitsuji ni Modorutoshiyou inside WINE LAB., located near the south exit of Takaoka Station in Toyama Prefecture.

The topping features heirloom and native carrot varieties naturally grown at marufarm, a satoyama farm in Aoidani, Imizu City, Toyama. Known for their natural sweetness and vivid color, the carrots are used in their entirety, from leafy greens to root, bringing out the full character of the ingredient.

The core of the carrot root is thinly sliced and lightly salted to enhance its sweetness and texture. The outer portion is grated and squeezed, then mixed with yuzu juice and shichimi chili pepper. This mixture is blended in a food processor with the carrot greens, ground sesame seeds, and light sesame oil, then combined in equal parts with a homemade soy milk mayonnaise.

The finished topping is placed on a carefully shaped nigiri. The sushi rice is a blend of naturally grown Isehikari rice and ancient red rice cultivated by marufarm.

The crisp texture and gentle sweetness of the carrot are balanced by the mellow richness of the mayonnaise, while the shichimi adds a subtle spicy edge that ties everything together. Chef Matsusaka recommends pairing this sushi with Kokushu Tambo Ginjo Tateyama, a sake by Tateyama Brewery available exclusively in Toyama Prefecture.

Restaurant Information

Sate Hitsuji ni Modorutoshiyou
Address: 5-4-7 Ekinan, Takaoka City, Toyama Prefecture (inside WINE LAB.)

Chef Profile

Chef Koushuu Matsusaka was raised in a family deeply connected to food culture: his paternal relatives were fishermen, his maternal side farmers, and his great-uncle a head chef of Japanese cuisine. Immersed in rich food traditions from an early age, he began helping at his great-uncle’s restaurant around the age of 10.

After graduating from high school, he studied agriculture in the United States. Upon returning to Japan, he gained experience at Italian restaurants and specialty Japanese tea cafés, among others. After working with an executive chef on course development at a hotel in Shiga Prefecture, he relocated to Toyama, where he founded Sate Hitsuji ni Modorutoshiyou, a restaurant designed to enrich everyday life through food.

Photo by Kenta Nakashima