Step 1

Bring a pot of water to a boil. Season the water generously with salt. Boil the carrots for 10-15 minutes, or until just tender when pierced with a small knife.

Step 2

Peel the carrots by rubbing off their peels. Using a mandoline, vegetable peeler, or sharp knife, slice the carrots lengthwise into long strips.

Step 3

In a large bowl, combine the water, soy sauce, rice vinegar, lemon juice, maple syrup, dried dill, and liquid smoke. Whisk together, then add the nori. Add the carrot strips to the bowl and toss everything together. Transfer to the refrigerator and marinate for at least 6 hours or overnight; the carrot lox will last up to 1 week in an airtight container in the fridge.