Spring Salmon Bowl with Cauli-Sushi Rice
10 colorSTHE WHY BEHIND THIS RECIPE
This spring-y salmon bowl was inspired by a dish I first had at All Time, a fave neighborhood spot in east LA. It was vibrant, crunchy, and simple — yet layered with flavor — so I remade it at home with a few minor tweaks it to hit all my Cooking in Color principles. It’s loaded with colorful produce like purple cabbage, mango, avocado, herbs, and quick-pickled cucumbers — each one bringing its own mix of of antioxidants, fiber, and micronutrients to the table! The salmon is regeneratively farmed (I am a broken record but I love Seatopia’s quality — use code COOKINGINCOLOR for 15% off), and of course everything’s cooked in grass-fed beef tallow or avocado oil. I tried searing the salmon in beef tallow and I have to say I think it made the skin extra crispy — and no it did not make it taste beefy!! I was shocked!
Instead of sushi rice, I use cauliflower rice for a blood sugar-friendly swap, or you could go half-and-half if you want some starch but also want the added nutrients from cauliflower. I used my good friend Beth Bollinger’s keto sushi rice recipe and it really zhuzh’es up normal cauliflower rice!
This bowl is a perfect example of what I mean when I say cooking in color. It’s got protein, fat, fiber, micronutrients, and lower-glycemic carbs for steady energy and satiety — no refined sugar, no seed oils, no crashes. And per usual, there’s a little zhuzh to bring it to life: toasted cashews for crunch, furikake for umami, herbs for brightness, and a tangy tamari lime dressing to tie it all together! See tons of swaps and tips below.
Yields: 2-3 servings
Total time: ~ 30 minutes
Prep time: 15 minutes
Cook time: 10 minutes
WHAT YOU NEED
TOOLS
INGREDIENTS
Salmon
2 pieces salmon, preferably Seatopia (Use code COOKINGINCOLOR for 15% off)
Sushi-Style Cauliflower Rice (Beth’s Keto Cali Rice)
1 (~12 oz) bag frozen cauliflower rice, steamed
1 tbsp unseasoned rice vinegar
3 tsp sugar-free powdered sugar, such as allulose sweetener
1/2 tsp sea salt
Veggies & Toppings
3 cups green or purple cabbage, thinly sliced (use a mandolin if you have one) or 1 bag of coleslaw mix
Pickled cucumbers, as many as you like! (see quick pickle instructions below)
1 cup mango or pineapple, diced
1 avocado, diced
1 fresno pepper, sliced into thin rounds
1/4 cup cashews, toasted if desired
1 tbsp furikake seasoning (I buy at Trader Joes, but you can get at a speciality or Japanese grocery store as well)
Handful of fresh parsley or cilantro, roughly chopped
Tamari Lime Dressing
3 tbsp tamari
3 tbsp rice vinegar or apple cider vinegar
2 tsp raw honey
2 tbsp fresh lime juice (about 1 lime)
Optional: a few grinds of black pepper or a pinch of chili flakes
HOW TO DO IT
1. Make the Cauli-Sushi Rice
Prepare cauliflower rice according to package instructions (usually ~4 minutes). I do mine on the stove over medium-high heat.
If there is a lot of excess moisture, drain in a colander — don’t squeeze out the water; just let it drain naturally.
Transfer to a bowl and mix in 1 tbsp rice vinegar, 2 tbsp psyllium husk flakes, 3 tsp allulose powdered sugar, and 1/2 tsp sea salt.
Stir well to combine, then pop it in the fridge to chill while you prep the rest. This can be made ahead of time, and it stores well!
2. Quick Pickle the Cucumbers
Thinly slice cucumbers and toss in a small bowl with equal parts rice vinegar and water (about 1/2 cup each), a pinch of salt and a few black peppercorns.
Let sit at room temp while you prep everything else, or refrigerate for deeper flavor.
3. Sear + Roast the Salmon
Preheat oven to 400°F.
Pat salmon dry and season with salt.
Heat a cast iron or stainless steel skillet over medium-high heat. Add a spoonful of tallow or avocado oil. I was surprised how the tallow made the salmon even crispier than avocado oil, and it did not make the salmon taste beefy! Give it a try!
Sear salmon skin-side down for 3–4 minutes until crispy. Flip and transfer pan to the oven for 4–6 minutes, or until salmon reaches 125–130°F internally.
4. Make the Dressing
In a small bowl or jar, whisk together 3 tbsp tamari, 3 tbsp rice vinegar, 2 tsp raw honey, and 2 tbsp lime juice. Add black pepper or chili flakes if using.
5. Chop the Veggies
Use a mandolin to thinly slice the cabbage if using a whole cabbage.
Dice the mango (or pineapple), avocado, and thinly slice the pepper into rounds.
Toast the cashews in a dry skillet until golden, if you have a few extra minutes.
6. Assemble Your Spring Salmon Bowl!
Start with a base of chilled cauli sushi rice. Sprinkle the furikake seasoning on top.
Layer on cabbage, mango/pineapple, avocado, pickled cucumbers, and herbs.
Top with crispy salmon, toasted cashews, and pepper rounds.
Drizzle generously with tamari lime dressing!!
SWAPS, TIPS & TRICKS
TIPs:Chill the cauliflower rice early: Psyllium husk needs time to set and firm up the texture. Make the rice first so it has time to chill and develop that sushi-like feel while you prep everything else.
Get that crispy salmon skin: Make sure your pan is hot before the salmon hits it, and don’t move it for the first few minutes. This gives you that golden, crackly skin!!
Multitask to make this meal super speedy: While the salmon is searing or in the oven, quickly whisk the dressing and toast the cashews. You’ll save time and keep everything flowing smoothly.
Use pre-shredded veggies: Organic coleslaw mix is a huge time saver, especially if you're cooking on a weeknight. You still get the crunch and color without the mandolin work!
Make it a meal prep meal: Each component (salmon, cauli rice, dressing, pickled cukes) stores well in the fridge. Keep them in separate containers and build bowls throughout the week.
SWAPs:Salmon → Chicken thighs (grilled, baked, or pan-seared), rotisserie chicken (shredded for ease), soft-boiled eggs, crispy tofu, smoked salmon or trout, canned tuna or fish - I love Fishwife tinned fish!
Cauliflower rice → Sushi rice (short grain white rice with vinegar, sugar & salt), half cauli and half sushi rice, more shredded cabbage or greens, or quinoa!
Allulose powdered sugar → Raw honey or maple syrup (1–2 tsp since these are sweeter than allulose) or you can omit entirely!
Tamari lime dressing swaps → Lemon juice instead of lime, chili crisp for heat, coconut aminos instead of tamari.
Pickled cukes or cabbage mix → Shredded carrots, snap peas, kimchi, pickled red onions, microgreens, baby arugula, or beet kraut!
Mango or pineapple → Blood orange works well in the winter!
Nutritional Info
Per serving, yields 2-3 servings
Calories: 516
Carbohydrates: 42g
Fiber: 17g
Net carbs: 25g
Protein: 33g
Fat: 25g
Sodium: 1461mg
Sugar: 15g
