Cut the sweet potato into discs and then half-moons, steam for 20 minutes or until easily pierced with a fork.

In the meantime, heat the oil in a pan. Sautee the cauliflower rice over medium heat for two minutes.

Add the eggs to the cauliflower and cook until scrambled or combined to mimic sticky rice. Add salt and pepper to taste and set aside, off heat to cool

Start assembling sushi roll with a thin layer of “rice” on top of the nori, or seaweed paper.

Layer veggies in any order along the top of the "rice", keeping the rows as tight as possible. Sprinkle the sesame seeds.

Tightly roll the sushi towards you, tucking in the filling as you go. Once rolled, wet the nori lightly, pressing to seal.

Slice into sushi or eat as a mini burrito, dipping in your sauce of choice. Enjoy!