Low Carb Sushi Rolls

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My Opa & Mother-in-Law attended a sushi class and taught us to make our own sushi rolls. This inspired us to try to make sushi rolls at home and we figured we could use low carb cauliflower rice to make the rolls fit into our diet.  I know they showed us the correct techniques for making sushi rolls but I had all sorts of difficulty once I tried it for myself with the cauliflower rice. Some of the techniques I discuss below are self discovered by trial and error and are likely to offend someone who is skilled at making sushi, but I don't care because it tasted amazing.

Ingredients:
Sushi Nori Paper
Low Carb Cauliflower Sushi Rice
Smoked Salmon, Crab, or Sushi Grade Fish
Carrot slivers
Alvacado
Cream Cheese
Soy Sauce
Wasabi

Cauliflower Sushi Rice:
Do not cook the cauliflower first. Grate the raw cauliflower through a small grater or process with the grater blade on the food processor.  Place in a microwavable bowl and cover with plastic wrap.  Nuke for 3 minutes. Mix in 1 Tbsp of rice wine vinegar, 1/2 packet of splenda, & 1/8 tsp xantham gum.

Place one Sushi Nori paper on your cutting board shiny side facing up.  Spoon some "rice" on the paper.

 

Spread the "rice" into a thin layer covering the bottom 3/4 of the paper.

Add your toppings in the center of the rice. Smoked Salmon...

Alvacado slices....

Carrot slivers....

and some cream cheese.

Start to roll the paper from the bottom by folding it over the toppings.

 

Use your fingers to tuck the end under and roll as tightly as you can.  Stop about 1" from the end and take a dab of soy sauce on your finger and spread it on the exposed 1" of paper to help glue it together.

Start your first cut about 1" to 1-1/4" from the end. Place your index finger on one end of the cut and use your thumb and middle finger to hold the paper on the other end of the cut.  Use a sharp serrated knife to carefully cut the roll into slices.

Serve with soy sauce & wasabi.