Prepare the riced cauliflower according to the package instructions. Empty cauliflower into a bowl. Add in rice wine vinegar and sesame oil. Stir to combine. Set aside to cool down a bit. You want the rice to be slightly warm when rolling the sushi. This will help it roll together and seal the ingredients together. For sticky cauliflower rice, mix cream cheese in with cauliflower rice; however, this is not necessary and the sushi will still roll successfully without it.

In a separate bowl, combine the crab meat, 2 tablespoons mayonnaise and sriracha sauce. Mix until combined. Set aside.

To make the wasabi cream, mix 2 tablespoons mayonnaise, water and wasabi paste together in a separate bowl and set aside.

To assemble your roll, place a sheet of Nori shiny side down on a bamboo mat. Spread out the cauliflower rice in a thin layer all the way to the side edges of the nori sheet, but leave a small gap on the top and bottom of the sheet to allow for sealing the edges together.

Line the julienned cucumber, avocado slices, and cream cheese in the row towards the bottom of the sheet. Top with a small layer of the crab mixture.

Wet your fingers with water and spread a thin layer of water on the top of the Nori sheet. This will help seal the end of the sushi roll together after you finished rolling. Start rolling the bottom of the mat ¼ of the way and squeeze to press together, then unroll the mat. Repeat the process until the roll comes together. Squeeze together when done.

Using a sharp knife, cut the roll into 1 inch pieces. Dip the knife blade in water to keep it from sticking to your sushi. Drizzle the California rolls with wasabi cream. Serve immediately.