SMOKED SALMON SUSHI WITH CAULIFLOWER RICE IS THE PERFECT WAY TO MAKE DELICIOUS KETO SUSHI RIGHT AT HOME! GRAB YOUR SMOKED SALMON, WHIP UP SOME CAULIFLOWER RICE, THROW IN YOUR FAVORITE TOPPINGS, AND LET’S GET ROLLING!
In a large skillet over low heat, add the frozen cauliflower and heat until falling apart. Add your vinegar, soy sauce, and squeezable ginger. Stir until combined. Add in the cream cheese in 4 chunks. Stir until the cream cheese has melted and incorporated fully into the cauliflower mixture. Set aside cauliflower mixture to cool to room temperature and separate into four equal servings.
Lay a clean sheet of plastic wrap on the table. Place one of your four seaweed wrappers on the plastic wrap. Spread your cooled cauliflower mixture into a thin layer, leaving 1/2" of bare seaweed at the top for closing your sushi roll.
At the bottom, layer cauliflower rice with cucumber strips, avocado slices and salmon.
Use the plastic wrap to roll the seaweed wrapper away from yourself tightly until almost the end. Wet the bare section of the seaweed wrapper with a bit of water to seal it closed.
Use a sharp knife to cut the sushi roll into 1/2" thick medallions. Drizzle with spicy mayo or other dipping sauces.