1.   To prepare the seasoned cauliflower sushi rice, heat a wok or skillet on medium heat. Add a tablespoon of sesame oil and when sizzling, drop in the riced, raw cauliflower. Toss and cook for about 5 minutes. Remove from heat. Drizzle the vinegar over and drop in the cream cheese. Toss to combine well. Set aside to cool to room temperature

2.   To the same skillet set on medium heat, add another tablespoon of oil. Place the slice of ham in the skillet, fry until bottom is slightly grilled, flip and fry the other side. Remove and set aside to cool

3.   To assemble, fold the nori sheet and crease lightly to mark half – do not crease to crack the nori. Cut along the crease halfway through that diameter along the crease. To the bottom left quadrant distribute the grated cheese

4.   To the bottom left quadrant, lay the grilled ham. To the top right quadrant, place the folded leaf of lettuce and then place the quartered cucumber wedges on top of the lettuce. To the top left quadrant distribute the prepared sushi rice. Place the kimchi on top of the cauli rice

5.   To fold you could go either clockwise or counterclockwise. Try to make the edges match evenly as you fold. I start in the bottom right – and fold onto the bottom left, then fold onto top left. Lastly, fold the layered section onto the top right quadrant

6.   Position the folded sushi sandwich in the middle of the sheet of cling wrap, wrap tightly to secure the sushi sandwich. Using a serrated knife, cut the sandwich in half – through the clingwrap. Fold the halves to open and expose the cut center. Place in your lunch container and add vegetables of your choice. Enjoy!