Instructions

• Pulse the 4 cups chopped cauliflower florets in a food processor until the texture resembles rice.
• Transfer the cauliflower “rice” to a microwave-safe bowl, sprinkle with 1/2 teaspoon salt, and microwave 4–5 minutes until tender. Transfer to a clean kitchen towel, cheesecloth, or several layers of paper towels and press/squeeze to remove as much excess moisture as possible.
• Let the cauliflower rice cool completely to room temperature. Once cool, stir in 1 tablespoon white vinegar and 2 tablespoons sugar-free powdered sugar until evenly combined.
• Lay the 2 nori sheets flat on a clean surface. Divide the cauliflower rice evenly between the two sheets and spread it into a thin, even layer, leaving a 1/4-inch border around the perimeter of each sheet.
• Divide the 2 tablespoons mayonnaise evenly (about 1 tablespoon per sheet) and spread a thin layer of mayonnaise over the cauliflower rice on each nori sheet, staying inside the 1/4-inch border.
• Divide the 1/4 cup sushi-grade salmon (or protein of choice) and the 1/2 small cucumber (sliced into strips) evenly between the two sheets. Arrange the salmon and cucumber in a line across the rice on each sheet. If using wasabi, add a thin line of wasabi along the filling now. Sprinkle the 1/8 teaspoon sesame seeds evenly over the fillings.
• Starting from the edge closest to you, roll each nori sheet up tightly around the fillings, tucking the filling in as you roll. Press the seam to seal and remove any filling that squeezes out.
• Using a sharp knife slightly wet with water, slice each roll into pieces. Wipe the knife clean and re-wet between cuts for neat slices.