First, dice the cauliflower into rice sized pieces using a food processor. A small cauliflower makes approximately 4 cups rice. You can also use a grater but it will just take longer. Melt 2 TBSP of coconut or olive oil in a cast iron, dump in the cauliflower rice and spread evenly into the pan. Keep the temperature on low and stir rice every couple minutes until it's soft but still has a slight crunch. Turn off the heat, but leave pan on the burner. Stir 2 TBSP tapioca starch into the cauliflower rice, it should get pretty starch and sticky, add small amount more if needed. Add salt to taste.

Once I'm ready to make the sushi rolls, I like to arrange all my ingredients around the cutting board while putting together the sushi rolls.

If you have a bamboo rolling mat it will make the process easier, but I didn't have one and I was still able to make nice sushi rolls. Place a nori sheet onto a rolling mat, I used my bamboo cutting board since I don't have a rolling mat. Using a spoon or table knife spread a thin layer of cauliflower rice onto a nori sheet, use approximately 1/4 cup for each nori sheet. Leave about 1 inch without rice at the top of the nori sheet, using your finger wet it with a small amount of water which helps the nori sheets stick to each other once you make it into a roll.

The next part can be a little messy or else I just haven't figured out a better way to do it. About an inch from the bottom of the sheet start putting down the cream cheese which is also parallel to the bottom of the nori sheet.

Next layer with a slice of cucumber and pieces of salmon.

Then take the bottom of the nori sheet and lift up and fold over your sushi roll ingredients, tucking the bottom of the nori sheet under the salmon or whatever ingredient is on top. Continue tightly rolling it away from your body until it is complete.

Cut into 1 inch slices with a very sharp knife, wiping your knife in between cuts will help it cut more evenly. Serve with your favorite soy sauce and/or spicy mayonnaise sauce.

Veggie Variation: Follow all the previous instructions till first part of number 5, omit the salmon and layer with vegan cream cheese, cucumber and sliced carrots or any other thinly sliced veggie that you may have in the fridge. I used some beautiful heirloom carrots that I found at the local farmer's market downtown Indianapolis and the cucumbers are from Trader Joe's, the perfect size for sushi.

Then continue following the above instructions to finish making the sushi rolls. If you have any vegan or vegetarian friends they should love this easy simple recipe.