Break the cauliflower into florets and place into a blender. Blend it until it looks like 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 vinegar and mix well. 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. 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 1-2 in 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 with soy sauce or Worcestershire Sauce.