Break the cauliflower into florets and place into your food processor. Blend into a fine rice.
Place a large nonstick frying pan over medium-high heat and add the riced cauliflower. Cook for 7-10 minutes until the cauliflower is tender.
Place the warm cauliflower into a bowl along with the cream cheese, vinegar, and erythritol. Mix well and place into the fridge to cool completely - around 30 minutes.
Whilst the rice is cooling, prepare the filling.
For Salmon Avocado; slice the salmon, avocado and cucumber. Place the mayonnaise and sriracha into a bowl and mix well. Set aside.
For Spicy Tuna; place the tuna, mayonnaise, sriracha, vinegar, and chili oil into a small bowl. Mix well and set aside.
Place a nori sheet onto a sushi mat, shiny side down, and top with a quarter of the cooled cauliflower rice mix.
Spread the rice evenly onto the sheet, leaving a 1-2in gap at one end.
Add a quarter of your chosen filling ingredients and roll firmly, until you reach the edge of the rice, sprinkle some water on the end of the sheet and finish rolling. Use the sushi mat to firm up the roll.
Cut the roll into 8 slices.
Serve the Salmon Avocado Roll topped with sriracha mayonnaise, and the Spicy Tuna roll topped with black sesame seeds.
Keto Sushi Roll Recipe - Low Carb Japanese Lunch with Cauliflower Rice & Nori (Healthy & Delicious)