1. Prepare a batch of seasoned rice vinegar by dissolving the Lakanto sweetener in the rice vinegar, then adding the whole, unground seaweed to the container to soak. Then either gently simmer on low heat for five minutes and let cool before using, or alternatively, place in an airtight jar in the refrigerator and allow to soak for two to three days minimum before using
2. To prepare the sushi rice begin by baking the cauli rice using my oven method (https://www.youtube.com/watch?v=cGyAJeeaoao) and then place the baked cooled cauli rice into a mixing bowl. Pour 2 tablespoons of the seasoned rice vinegar over the cauli rice. Toss well to season all the cauli rice. Add the mayonnaise and toss to combine. Be careful not to compress the cauli rice as you are blending the ingredients. Set aside to rest
3. Brush the salmon fillet, top and bottom, with teriyaki glaze. Place in a preheated 400 F or 200 C oven and bake in the middle position for 10 – 15 minutes until salmon is flakey and done. Remove from oven, let cool, and then cut the fillet into two equal lengths. Set aside
4. Place two nori sheets, slightly overlapping, end to end lengthwise. Wet the underneath nori end and press the top gently
5. Distribute the prepared sushi rice in a thin layer to about 2/3 of the length of the combined nori sheets
7. Place the lettuce leaves near the lower edge of the cauli rice. Arrange the cucumber sections in the center of the lettuce. Place the carrot, the cucumber, and red bell pepper/capsicum on the other side of the cucumber
8. Lay the salmon fillets end to end, on top of the vegetables
9. Using a bamboo sushi mat, roll the sushi burrito tightly, holding the content as you roll. Place seam side down. Wrap in parchment paper and cut at a diagonal in half. Serve and enjoy!
This same recipe, using the same main ingredients, can also be made by substituting the teriyaki salmon, fresh or canned, with fresh or canned tuna, chicken fingers, or pork belly.