Grate/slice the carrots to your desired thickness.
Coat the carrot slices in the salt (use your hands here) and then steam for about 10 minutes, or roughly 5 minutes if grated finely. They should be soft, but still retain a little bite.
Let the carrots cool before adding it to an oven dish with the rest of the ingredients (except sushi nori). Rub the ingredients in and then bake for about 15 minutes at 180?C. A few minutes before you take the carrots out from the oven, stir in the crumbled sushi nori.
Leave to cool and then put into the fridge until required (it should last for a week in the fridge). The flavours develop over time, so the longer you keep it, the better it gets!
Serve on top of a freshly toasted bagel with vegan cream cheese. Garnish with a few capers and a fresh sprig of dill.