Cut the cauliflower head into florets and place in a food processor.
Pulse until the cauliflower is broken up into fine, rice sized pieces.
Remove from the food processor and place into a mixing bowl.
Add the chia, coconut sugar, salt and apple cider vinegar.
Allow to sit for 10-15 minutes before making the sushi rolls for the chia seeds to set.
For the Chili Almond Sauce
Place all the ingredients in a blender and process until smooth. Set aside until ready to use.
For the Sushi Roll
Center one sheet nori on a bamboo sushi mat. Wet your hands.
Using your hands, spread a thin layer of cauliflower rice on the sheet of nori, and press into a thin layer. Arrange ¼ of the avocado, tomato, bell pepper and arugula in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
Cut each roll into 4 to 6 slices using a wet, sharp knife.
Recipe by Plant Craft at https://www.rachelcarr.com/paleo-vegan-sushi/