Make Cauliflower Rice: Place grated cauliflower in a large skillet and turn to medium-high heat. Start moving the cauliflower around constantly with a wooden spoon, letting it cook for about 3 minutes. Add a pinch of salt and rice vinegar, continue cooking for 2 minutes. Add the tapioca starch and stir to fully combine. Remove from heat and pour rice into a large bowl to allow to cool slightly.

Dry Rice: Take a large plate and place a paper towel on it. Pour cauliflower rice onto paper towel and the place another paper towel on top; press down to absorb excess water. Place cauliflower rice back into bowl.

Prep Salmon: take salmon and cut into small cubes and place in a bowl. Add Franks Red Hot or Sriracha and stir to coat; set aside.

Assemble Sushi Roll: place bamboo sushi roller on cutting board. Take one sheet of nori and place on top. Start spooning some cauliflower rice onto nori; use the back of the spoon to press down and spread out the cauliflower rice - you want a very thin, compressed layer. Leave approximately the top 1 inch of nori uncovered with rice. Take some cucumber, cilantro, salmon and avocado and lay across in a straight line, parallel with the bottom of the nori sheet, about 1 inch from the bottom. Take the bottom of the nori sheet (closest to you) and lift up and fold over the filling ingredients, lifting the bamboo roller along with it, tucking the bottom of the nori sheet under the salmon, etc. and then continue pulling the bamboo roller away from your body, pressing down firmly on the roll as you go. Continue pulling away from you until your roll is complete.

Cut + Serve: Cut sushi roll into 1 inch slices using a very sharp knife, wiping the knife off into between cuts. Serve immediately with coconut aminos. Garnish with additional cilantro, black sesame seeds and spicy mayo.