SUSHI ROLLS

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Directions

• Combine the cauliflower rice and cream cheese in a large mixing bowl. Cut the avocado and cucumber into long, 1/4-inch-thick strips.
• To help with the forming and rolling, place a nori sheet on a cutting board or bamboo mat. 1 cup of the rice mixture should be placed on the nori. If making the California Roll or Smoked Salmon Roll, which are “normal” rolls (rice on the inside), leave a 1-inch border free of rice at the top of the nori sheet. Use your fingers to spread the rice mixture into a thin, even layer that covers the entire surface of the nori if making the Rainbow Roll, which is a “inside-out roll” (rice on the outside). Flip it over carefully so that the rice side is on the bottom. Repeat with the rest of the nori sheets and
  rice mixture.
• Make one of the three sushi roll variations by following the instructions below.
• Cut each roll into 1-inch pieces with a very sharp knife. Distribute the pieces among four plates and top with sesame seeds. With wasabi, pickled ginger, and tamari, serve. Dollop some of the spicy mayo over the Rainbow Roll pieces before serving.
• Refrigerate the sushi in an airtight container for up to 2 days.
• California Roll
  Place a row of avocado, a row of cucumber, and a row of crabmeat about 1/2 inch from the edge of the nori sheet closest to you. Roll the sushi carefully but tightly up to the 1-inch border at the top of the nori that does not have rice on it. Wet this part of the nori and roll it up tightly. The bamboo mat can be used to help shape the roll.
• Smoked Salmon Roll
  Place a row of cucumber and a row of smoked salmon about 1/2 inch from the edge of the nori sheet closest to you. Cut the cream cheese into 1-inch-long by 14- inch-wide strips and arrange them along the salmon in a row. Roll the sushi carefully but tightly up to the 1- inch border at the top of the nori that does not have rice on it. Wet this part of the nori and roll it up tightly.
  The bamboo mat can be used to help shape the roll.
• Rainbow Roll
  Place a row of cucumber, a row of fish, and a row of avocado about 1/2 inch from the edge of the nori sheet closest to you. Roll the sushi carefully with the bamboo mat to make an even-shaped roll. (Alternatively, place 1-inch slices of fish and avocado on the outside of the roll and press with the bamboo mat to secure them.) To make the spicy mayo, combine the mayo and hot sauce in a mixing bowl and whisk until smooth.