In a large bowl, combine well the cauliflower, cream cheese, sesame, apple cider vinegar, soy sauce and liquid stevia. Rest in the fridge while preparing the cucumber, avocado, and salmon.
Using a vegetable peeler, thinly slice the cucumber lengthwise. Pile up, then, cut in half lengthwise, then crosswise. Slice the avocado and cut each slice into half. Cut each slice of the smoked salmon into half.
Fill half of each cavity of the muffin mold with half of the cauliflower rice. Compress with the back of a spoon or your fingers.
Invert the muffin mold onto a serving plate and carefully remove the mold.
Calories 125 kcal, Protein 6.9 g, Total Fats 9.3 g, Total Carbohydrates 4.7 g, Dietary Fiber 2.8 g, Sugar 1.9 g