Step 1: Preparing the cauli rice: Preheat your oven to 190 C / 380 F

1.   Place your cauli rice onto a large cookie sheet, spread evenly and as thinly as possible. No oil or grease required

2.   Place into your oven on middle shelf and bake for about 15 minutes – toss and bake for another 5 – 10 minutes or until the cauli rice is no longer raw, is al dente but not browned

3.   Remove from oven and immediately scoop into a bowl to stop further baking. Let completely cool to room temperature before adding more ingredients

4.   Add in all the rest of the cauli rice prep ingredients, and with your hands blend all the ingredients and set aside

Step 2: Preparing the filling

5.   In a small frying pan, melt 1 tablespoon of coconut oil and when heated sauté your Julienne carrots for about 1 minute. You want them al dente (firm). Remove and set aside

6.   Add the second tablespoon of coconut oil to the same frying pan and when oil is very hot take the beaten eggs and pour into pan and make an omelet. When just lightly golden on the bottom and firm on top, roll it up. Cool the omelet completely and then cut into lengthwise trips. Set aside

7.   Get your long strips of the yellow pickled radish, depending on how thick the radishes, you may want 2 long strips per roll (in that case prepare 12 – 14 strips). Set aside

8.   Next choose whether you want the spinach (traditional version) or cucumber (modern variation). If spinach, parboil whole long leaves for 1 minute. Remove from water and place into ice water, remove and drain well. Squeeze out the water very well, or it will make your rolls too soggy. If using a cucumber, cut along the length that is about the same length as the nori sheet is wide. Then cut each cucumber into sections

Step 3: Assembling your nori roll

9.   Take your bamboo sushi mat and place it inside a zip lock bag and zip the bag. This will save you a lot of clean-up hassle

10.   Place one nori sheet, shiny side down and rough side up, onto the mat. Scoop out 1/2 cup of your prepared cauli rice, spread from the side closest to you to about 5 cm or 2 inches from the top edge. Make sure you spread it evenly and to each edge of the nori sheet

11.   At the closer edge to you, place the egg omelet strips

12.   Lay a row of the sautéd carrots. Spread evenly

13.   Add the yellow radish, and cucumber or spinach

14.   Next add a row of either the smoked salmon or raw sushi grade salmon spread evenly

Step 4: Rolling and cutting

15.   To make the roll, curl your fingers just underneath the edge of the bamboo mat as you turn it over. Then, use your fingers to close it and compress the contents. Finally, roll the mat all the way over and compress again to close the roll. Stop at the edge of the cauli rice

16.   Dampen the final 5 cm or 2 inch strip of nori with water and finish the roll to seal

17.   Leave the sushi roll resting on its seam. This will allow the moisture of the rice to sink into the seam of the sheet – thus helping it to seal

18.   Repeat the assembly and rolling until you have made all 7 gimbap rolls

19.   To cut into 8 individual bite-sized pieces, use a very sharp knife