This is just the ticket for that crispy, crunchy, fresh craving. I love the crunchiness of the salmon and the crispness of the nori. It really hits the spot for my favourite crispy salmon skin hand rolls in Singapore!
This recipe is a giant leap forward in my mission to find palatable and creatively tasty ways to have cauliflower rice, because let’s face it- cauliflower rice is just cauliflower flavoured.
This is my favourite way to cook cauliflower rice- in a bowl steaming in a large lidded pan with a few cm of water at the bottom. It avoids the speciality microwave aroma, doesn’t add too much moisture, and means you don’t have to pick cauliflower bits out of a steamer all night. Win, win, win.
If you are more of a soft-salmon type by all means cook the salmon for a shorter time. If available you could even use raw/sashimi salmon in your hand rolls!
I won’t lie to you. Rolling up the hand rolls is definitely the most tricky bit. Just make sure your hands are completely dry, and you make fairly quick, confident moves. The good news is, any learning curve disasters are still 100% as tasty 
Here’s the nutritional information for one portion of this recipe. Please note this is calculated in Cronometer, as some of the values from Yumprint were a little odd and I wanted to make sure this captured all the ingredients properly.
