To make these rolls you need:
Seaweed sheets (mine were half sheets in a pack of 20)
"Riced" Cauliflower (steam for 15 minutes and then process in a blender or food processor to make it fine like rice)
Red Bell Pepper
Salmon (I used canned)
Find out how to rice cauliflower here. Let the cauliflower cool before using it. You could prep this ahead of time.
Make sure they are width of the seaweed paper.
The hardest part was slicing. Notes for next time: roll it up nice and tight, maybe invest in a sushi mat.
Don't forget the Sriracha sauce and your gluten free soy sauce or aminos. A good serving size is 2-4 sushi rolls. I wasn't very hungry so I only ate 1 and a homemade mint chocolate chip snoball, and E ate 3 along with a snoball. The can of salmon filled 12 rolls.
Nutrition Notes: I am not doing the best job of avoiding cans lately! But remember they are lined with BPA. When buying salmon make sure to buy wild caught and from the U.S. If they don't sell wild caught, don't buy it. Take your money elsewhere. Cauliflower is packed with B vitamins, fiber, and antioxidants. It is also an anti-inflammatory food, so eat up! These rolls are low calorie so feel free to dig in! Skip the salmon and add extra veggies for a vegetarian version