Start by preparing your cauliflower rice. First, take your cauliflower florets and pulse them in a food processor until they resemble rice-sized pieces. Heat a pan with some oil, and sauté the cauliflower rice for about 5-7 minutes until it softens and the moisture evaporates. Stir in cream cheese, rice vinegar, and sesame oil, then set the mixture aside to cool slightly.

Once your cauliflower rice is ready and cooled, it’s time to assemble the sushi. Lay out a sheet of nori on a sushi mat or clean surface. Spread a thin layer of cauliflower rice evenly across the nori, leaving about an inch at the top free from rice. Be gentle while spreading to avoid tearing the nori.

On top of the cauliflower rice, add your choice of fillings. I recommend a few slices of fresh fish (like salmon or tuna), some thin slices of avocado, and a strip of cucumber. You can get creative with the filling combinations based on what you love.

Now, carefully roll the sushi. Start at the bottom where the rice and fillings are placed and use your fingers to tuck the sushi tightly as you roll it upwards, pressing gently but firmly as you go. When you reach the top, moisten the edge with a little water to seal the roll shut.

After you’ve rolled your sushi, use a sharp knife to slice it into bite-sized pieces. Make sure to use a clean knife between cuts to prevent the rice from sticking.

Finally, serve your keto sushi rolls with optional garnishes. You can sprinkle some sesame seeds on top, drizzle with a little soy sauce, or add a dollop of spicy mayo for an extra kick. Enjoy your keto-friendly sushi rolls!