If you are using riced cauliflower instead of sushi rice, add the riced cauliflower to a bowl. Stir in a dash of rice vinegar and 1 teaspoon of psyllium husk. Let the mixture sit for a few minutes until it becomes sticky, mimicking the texture of sushi rice.

Cut the cucumbers in half. Using a skinny spoon or a straw, carefully core out the center of each cucumber half to hollow out the inside, creating space for the fillings.

Gather your chosen protein and cut it into thin strips. If you are using avocado, slice it. Prepare shredded carrots and any optional add-ins, such as slicing green onions. I like to use tofu as my protein, grilled and cut into strips for great texture.

Scoop some of the cooked sushi rice or sticky cauliflower rice (from Step 1) into the hollowed cucumbers (from Step 2). Use a straw or chopstick to press the rice against the inside wall of the cucumber, making room for other fillings. Add strips of your chosen protein (from Step 3), sliced avocado, shredded carrots, and any optional add-ins, gently pressing as needed to fit.

Using a sharp knife, slice the stuffed cucumbers into rounds. Enjoy as is, or serve with peanut sauce or spicy mayo for dipping. Personally, I love dipping these in a spicy mayo made with avocado oil mayonnaise for a creamy, satisfying finish!