Prepare the cauliflower rice: I cut the cauliflower in quarters and then cut or break the stem off. I then used a smaller knife to cut off any parts of the stem that remain. Break the cauliflower in to florets or small chunks.
3/4 head of cauliflower
Place all the florets in the food processor. Depending on the size of your blender, you may need to split up the cauliflower and process it in smaller portions. Pulse the cauliflower until the pieces are small and look similar to grains of rice.
Place the cauliflower in large dish and cover. Microwave on high for 3-4 minutes or until the cauliflower is heated all the way through.
In a small bowl, mix the sugar and rice vinegar until the sugar is mostly dissolved. Combine with the warm cauliflower and set aside to cool.
Prepare your fillings. I peeled and cut the veggies as thin as possible and crumbled the cooked/ smoked salmon, and used a cheese slicer for thin slices of cream cheese.
2 cucumbers, 3 carrots, 8 oz package of plain cream cheese, 2-3 cooked salmon fillets and 2 smoked salmon
Lay the nori out, either on the rolling mat or a cutting board for a flat surface. The nori I used had perforated lines, and when the nori was on the board facing me the lines were horizontal.
Scoop the cauliflower rice on to the nori. Cover the nori with a thin layer of the cauliflower, leave a space on the top. I used the perforated lines as a guide and covered the nori up to the line that was closest to the "top" of the nori, farthest from me.
Put your fillings on the side of the nori where the cauliflower reaches the edge of the nori. I put the softest things first- cream cheese, salmon, and then the veggies on top. Carefully roll the edge with the fillings toward the end with the gap. Keep slight pressure on the fillings as you roll to make sure it rolls tightly. Once it's completely rolled up, dab some water on the edge with no cauliflower so it will stay together.
Using a really sharp knife, cut the sushi into pieces. Serve with soy sauce, wasabi and pickled ginger.
pickled ginger, wasabi, soy sauce
Notes
** Note 1: The recipe I adapted this from used a food processor and a sushi rolling mat. We don't have a rolling mat and I have made cauliflower rice a multitude of times in my Ninja blender so neither are necessary to make this recipe work, but the tools definitely make it easier! I've also been informed that you can buy pre-"riced" cauliflower at Trader Joe's or other grocery stores if you want to skip those steps.**Note 2: To ensure the roll stays together, it was helpful to use a bowl of water to wet the seam of the roll. See step #9.