Ingredients

• 8 oz smoked salmon (large slices)
• 2 cups cauliflower rice
• 3 oz cream cheese, softened
• 2 eggs
• 1 avocado, sliced
• ¼ English cucumber, cut into thin matchsticks
• 2 tablespoons chopped chives
• 1 teaspoon lemon zest
• Salt
• Black pepper
• Fresh dill
• Optional: coconut aminos for dipping

1. Steam the 2 cups cauliflower rice until just tender, then squeeze out every bit of moisture using a towel.
2. Mix the warm cauliflower with 3 oz softened cream cheese, 1 tsp lemon zest, pinch of salt, 1/4 tsp pepper, and half of the chopped chives until it resembles sticky sushi rice.
3. Prepare a thin omelet using the two eggs. Cook gently, cool completely, then slice into long strips.
4. Cover the bamboo sushi mat with plastic wrap. Lay overlapping 8 oz smoked salmon slices across the mat to form one continuous rectangle.
5. Spread a thin layer of the cauliflower mixture evenly across the salmon, leaving one inch uncovered along the far edge.
6. Arrange the egg strips, 1 avocado slice, 1/4 cucumber matchsticks, fresh dill, and remaining chives across the center.
7. Roll tightly using the sushi mat while maintaining even pressure. Seal the edge gently.