This tastes better than normal sushi. That’s all I really have to say on the subject.

Oh, and: the addition of pickled ginger is non–neogotiable.

Adapted from lowcarbshighfat.com.

Ingredients:

200g cold smoked salmon slices

100g spreadable cream cheese

150g cauliflower, grated into rice

Furikake seasoning/sesame seeds

Raw zucchini/telegraph cucumber, cut into strips

1 avocado, cut into strips

Pickled ginger

Wasabi

Tamari/soy sauce for serving

Steam the cauliflower in the microwave for 1-2 minutes depending on the wattage. Add the cream cheese so it softens itself. Leave for a few minutes before combining. Refrigerate for 10 minutes to cool. Prep and lay out the other ingredients while doing so for efficiency. Lay the smoked salmon slices out on plates/chopping boards (we found it easier to double up the slices for layers). Spread two teaspoons or so of the cream cheese rice mixture onto the salmon, leaving 2 centimetres bare for neat rolling. Closer to the non-bare end – we’re getting technical here – arrange a few zucchini strips, avocado and a piece of the pickled ginger. Sprinkle furikake seasoning or sesame seeds on top. Carefully roll up the salmon slices and arrange on a plate. Repeat until all smoked salmon slices are used/eaten. Serve with wasabi and tamari for dipping.

Serves 2.