Tear the crab sticks along the grain and set aside.
Beat the eggs with a pinch of salt and make a thin omelet in a pan.
Cut the cucumber and carrot into thin strips; lightly sauté the carrot in a pan.
Place a sheet of roasted seaweed on a sushi mat, and spread blanched cauliflower rice on top instead of regular rice.
Add crab sticks, egg omelet, cucumber, and carrot on top of the cauliflower.
Roll it up tightly and slice into bite-sized pieces.