Using a veggie peeler, shave the carrots into carrot ribbons.
In a small pot, add the rice vinegar, water, liquid smoke, soy sauce, lemon juice, and salt. Bring it to a boil. Add the carrot ribbons. Let them cook for 10-15 minutes until they are very soft.
Prepare a pickling jar, add fresh dill, capers, the carrot ribbons with the hot pickling liquid as well as nori flakes.
Let it cool off for a bit, then place it in the fridge and let the carrot ribbons soak up the flavor at least overnight.
The next day, you can enjoy it with e.g. bagels and vegan cream cheese!