To make sushi rice, mix together cauliflower rice, mascarpone cheese and apple cider vinegar in a mixing bowl. Season with salt and adjust the saesoning of vinegar to your taste — it should taste sharp and salty, like traditional sushi rice. Set aside and make the dipping sauce.

Combine liquid aminos, apple cider vinegar and chopped chilli in a small dish that’s wide enough for dipping sushi pieces. Set aside

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To assemble your sushi roll, place 1 piece of nori, shiny side down on a chopping board. Using your finger and a spoon, thinly spread and press a third of of the cauliflower sushi rice onto the nori paper, leaving an inch from the top — this will be used to seal your roll later.

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In a neat strip, about 1cm from the bottom, place your desired filling across the rice.

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Using your finger or a pastry brush, dampen the top of the nori paper with water. From the bottom to the top, gently roll the sushi around the filling, moving forward and sealing with the dampened nori paper at the top.

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Using a sharp knife cut the nori into 1.5cm pieces and serve on a platter. Dunk each piece into the dipping sauce and enjoy! ‍