Place the prawns (or shrimps) in a bowl and add the Sriracha sauce ...

...

and the mayonnaise.

Season with salt, mix and set aside.

I used shrimps which are smaller than prawns but you can use either.

Meanwhile, prepare the sticky cauli-rice.

Cut the cauliflower into smaller florets and make the "cauli-rice" using a grater or a food processor with a grating blade (I use this one from Kenwood).

Place the cauli-rice into a large hot pan greased with ghee and cook for 7-8 minutes over a medium heat.

Season with salt and stir frequently to ensure even cooking.

Place the cooked cauliflower in a bowl and let it cool down to room temperature.

Then, add the vinegar and mayonnaise (or cream cheese) and mix until well combined.

The end result should be sticky so the nori sheets can hold it without spilling.

Assemble the rolls.

Top each nori sheet with a quarter of the cauliflower rice mixture, spicy prawns, ...

...

and sliced avocado.

Using your hands, starting from the bottom left corner, tightly roll into a cone shape.

Wet the edges of the seaweed to seal.

Repeat with the remaining ingredients.

Eat immediately or store in the fridge for up to 3 days.

Enjoy!