Salmon Cauliflower Rice Bowl
This sweet and savory teriyaki salmon cauliflower rice bowl comes together quickly for an easy and healthy low carb lunch or dinner meal. Salmon is marinated in a mouth watering, flavor packed sugar and gluten free teriyaki sauce, pan-fried and laid over a bed of crispy cauliflower rice.
Salmon Cauliflower Rice Bowl
This easy salmon recipe is perfect for a high protein and low carb meal prep that is low in calories. I made the teriyaki sauce sugar free, gluten free and low carb by using monk fruit sweetener, liquid Bragg’s, and xanthan gum. However, I’ll give you a list of substitutions below!
Ingredients
- salmon
- avocado oil
- riced cauliflower
- teriyaki sauce
- Bragg’s liquid aminos
- rice vinegar
- monk fruit sweetener
- ginger
- garlic
- sesame oil
- xanthan gum
- salt and pepper
- optional toppings:
- sriracha mayo, green onions, avocado, nori sheets, carrots, radishes.
Substitutions
avocado oil: any oil works here, like olive oil, but if you’re not dairy free you can substitute for butter.
Bragg’s liquid aminos: I prefer to use Bragg’s since it gluten-free and made from non-GMO verified soybeans. However, you can use regular soy sauce if you’re not gluten free. Gluten free options like tamari and coconut aminos also work in this recipe, just note that coconut aminos are lower in sodium and slightly more sweeter.
monk fruit sweetener: I’ve only tested this recipe with monk fruit sweetener, but feel free to test with other sugar alternatives like allulose.
cauliflower rice: Compared to white and brown rice, cauliflower rice is much lower in carbohydrates and packed with fiber, vitamin C, and potassium. But if cauliflower rice isn’t your jam, low carb alternatives like konjac rice or shirataki noodles can be substituted.
xanthan gum: I decided to use xanthan gum in this recipe to thicken the sauce. It’s starch free, so it’s super low in carbs. You don’t have to use xanthan gum in this recipe if you don’t have it on hand. Just note that the sauce won’t be as thick.
How to make Salmon Cauliflower Rice Bowl
Step 1: Pat the salmon filets dry with a paper towel. Season both sides evenly with salt and pepper. Cut salmon filets into bite sized pieces, about 1’x1′. In a small bowl, whisk together the liquid aminos, rice vinegar, sweetener, ginger, garlic, xanthan gum and sesame oil. Coat the salmon in the sauce. If time allows, place the coated salmon in an airtight container in the fridge to marinate for 30-60 minutes.
Step 2: Heat two teaspoons of avocado oil in a large skillet over medium heat. Add the salmon to the skillet. Cook for about 2 minutes and then pour the rest of the marinade onto the fish. Flip each one and cook on the other side for 2-3 minutes, or until fully cooked and sauce is slightly thickened.
Step 3: While the salmon is cooking, heat another skillet over medium-high heat. Add a drizzle of avocado oil and add the riced cauliflower to the pan. Season with salt and pepper to taste. Sauté until the rice is golden brown and crispy, about 5 – 7 minutes.
Step 4: Transfer cooked salmon onto cauliflower rice. Dress with all your favorite toppings and enjoy!
What to serve with Salmon Cauliflower Rice Bowl
What I love about this rice bowl is that the toppings are endless! Top off your bowl with sesame seeds, shredded carrots, avocado, seaweed, green onions, edamame, a drizzle of spicy mayo and a squeeze of lemon juice.
Serve up this delicious teriyaki salmon with steamed veggies or with a side salad.
Storage and Reheating Instructions
Store teriyaki salmon and cauliflower rice in separate airtight containers in the fridge for up to 4 days.
Reheating in the oven at a low temperature is the best way to reheat cooked salmon. Preheat oven to 275°F. Place salmon on a parchment lined baking sheet and cook for about 15 minutes or until it’s warmed through. The lower and slower it’s cooked, the juicer and tastier it will remain.
Tips for success
- Use high quality skinless, boneless salmon filets.
- If you want a thicker sauce, add xanthan gum a sprinkle at a time. A little goes a LONG way, so be careful not to add too much.
- Don’t overcook the salmon! Salmon tastes better when its juicy, tender and moist.
Hungry for more salmon recipes? Try my 10 minute Air Fryer Salmon!
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Salmon Cauliflower Rice Bowl
Ingredients
- 12 oz. salmon (2 filets – 6 oz each, skinless)
- 4 cups cauliflower rice
- 2 teaspoons avocado oil
Teriyaki Sauce
- 1.5 tablespoons Bragg's liquid aminos (can also use tamari)
- 1 teaspoon rice vinegar
- 1 teaspoon monk fruit sweetener
- 1 teaspoon ginger (grated)
- 1 garlic clove (minced)
- 2 teaspoons sesame oil
- 1/16 teaspoon xanthan gum
Toppings (Optional):
- sriracha mayo
- avocado
- radishes
- green onion
- nori sheets
Instructions
- Pat the salmon filets dry with a paper towel. Season both sides evenly with salt and pepper.
- Cut salmon filets into bite sized pieces, about 1'x1'. In a small bowl, combine the liquid aminos, rice vinegar, sweetener, ginger, garlic, xanthan gum and sesame oil. Coat the salmon in the sauce.
- Heat a large skillet over medium heat. Add 2 teaspoons of avocado oil. Add the salmon to the skillet. Cook for about 2 minutes and then pour the rest of the marinade onto the fish.
- Flip each one and cook on the other side for 2-3 minutes, or until fully cooked.
- While the salmon is cooking, heat another skillet over high heat. Add a drizzle of avocado oil and add the riced cauliflower to the pan. Season with salt and pepper to taste. Fry until the rice is golden brown and crispy, about 5 – 7 minutes.
- Transfer cooked salmon onto the cauliflower rice. Top with spicy mayo, avocado, sesame seeds, and green onions (optional).
