Rice:

1. Place cauliflower florets (500g) into the bowl. Chop Speed 5 / 8 seconds, or until the florets resemble grains of rice. Transfer the cauliflower rice to the internal steaming basket.
2. Add warm water (500g) to the bowl and set the internal steaming basket inplace. Program 12 minutes / Steaming Temperature / Speed 2, measuring cap on. After steaming, remove the internal steaming basket with your spatula and set aside to cool.
3. Clean and dry the bowl before adding the steamed cauliflower, vinegar (1 Tbsp) and coconut aminos (1 Tbsp) to the bowl. Combine Reverse+Speed 3 / 5 seconds.
4. Spread the cauliflower rice out over a baking tray and allow to cool.

Tuna Filling:

1. Without washing the bowl, place spring onion (1) into the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
2. Add well drained tuna (from 425g tin) and mayonnaise (50g) to the bowl. Mix Reverse+Speed 4 / 5 seconds.

Assembly:

1. Lay the nori sheets (4) out on sushi mats, shiny side down.
2. Spread cauliflower rice over the nori sheets, leaving 2cm bare on the side farthest from you. Press the rice firmly against the paper.
3. Add a line of your tuna filling along the edge closest to you, about 1cm from the edge. You can also add avocado slices if you like.
4. Allowing the sushi mat to help you, begin to roll the rice. The edge closest to you should be lifted and then tucked into the bed of rice, keeping the rice compressed as you go.
5. Brush some water along the bare edge of the paper so that you can close the roll.
6. To cut the long roll in half (or into smaller rounds), use a very sharp knife. Wipe the knife off with a piece of paper towel after each slice.
7. Store in the refrigerator.
8. Serve with a small bowl of coconut aminos.