This Salmon Bowl is the easy way to enjoy all the flavors of a California Roll in a fraction of the time! You get a healthy bowl of cauliflower rice or brown rice layered with so many delicious sushi flavors and textures.
1poundcauliflower floretsfrom about 1 large head, riced in a food processor, or 2 cups cooked brown rice, warmed
8ouncessalmon fillets
Finely ground Himalayan pink salt and ground black pepper
½cupjulienned carrots
1Persian cucumbersliced into half-moons (about ½ cup)
½medium ripe avocadothinly sliced
2tablespoonslow-sodium soy sauce
4small sheets roasted seaweedtorn or cut into small pieces or strips
Suggested add-ins:
Sliced green onion
Steamed shelled edamame
Pickled ginger
Sliced radishes
Sesame seeds
Diced mango
Easy spicy mayo sauce:
¼cupavocado oil mayonnaise
1 to 2teaspoonsSriracha sauceto taste
Instructions
Prepare rice & prep salmon:
If using riced cauliflower, pour 1 tablespoon oil into a skillet and sauté the cauliflower for 1 minute. Cover with a lid to let the cauliflower steam and become tender, 5 to 8 minutes. Season with salt and pepper to taste. If using cooked brown rice, season it with salt and pepper.
1 or 2 tablespoons avocado oil, 1 pound cauliflower florets
While the rice steams, prepare salmon.
Cut salmon into 1-inch chunks, pat the salmon dry with paper towels, and season with salt & pepper.
8 ounces salmon fillets, Finely ground Himalayan pink salt and ground black pepper
Stove top directions for salmon:
Heat 1 tablespoon oil in a large skillet over medium high heat. Working in two or three batches, add the salmon to the skillet in a single layer and sear for 15 to 20 seconds per side, until all sides are golden and crisp and the internal temperature has reached 125° F to 130° F, about 3 minutes total per batch.
Air fryer directions for salmon:
Preheat the air fryer to 350° F.
Place the cubed salmon on top of a small piece of parchment paper or a parchment liner. Drizzle 1 tablespoon oil over the salmon cubes, and lightly toss to coat.
Place the salmon on top of the parchment paper in the air fryer and cook for 6 to 8 minutes, until the internal temperature has reached 125° F to 130° F. Cooking time may vary slightly depending on this thickness of the salmon and the brand of air fryer.
Assemble the bowls:
Divide the rice between two bowls and top each with half of the salmon, carrots, cucumbers, avocado, and soy sauce. Divide the add-ins, if using, between the bowls.
½ cup julienned carrots, 1 Persian cucumber, ½ medium ripe avocado, 2 tablespoons low-sodium soy sauce
Make the spicy mayo:
Combine the mayonnaise and Sriracha sauce in a small bowl.
¼ cup avocado oil mayonnaise, 1 to 2 teaspoons Sriracha sauce
Drizzle the sauce over the bowls, and top with the roasted seaweed.