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Low-carb TikTok Inspired Salmon Rice Bowls

If you’re on TikTok and you come across food and recipe videos from time to time, there’s no doubt you’ve seen Emily Mariko’s viral Salmon Rice recipe. Here at Mark’s Daily Apple, we swooned as hard as everyone else, but wanted a lower carb, grain-free option.

We got to work on making a Primal version, and we finally get to see what all the excitement is about. Well, it lives up to the hype, and it’s going into our weekly rotation. The best part is, if you keep salmon and cauliflower rice in the freezer, you’ll probably have the ingredients on hand to adapt the recipe according to what’s in your fridge.

Here’s how to make it.

Ingredients

2 6oz. wild-caught salmon portions
3 tablespoons Primal Kitchen® No Soy Teriyaki
1 tablespoon sesame oil
4 cups cauliflower rice (I used frozen)
Nori sheets
Sesame seeds
More No Soy Teriyaki or coconut aminos

Toppings Options

1 shredded carrot
6 sliced radishes
3 chopped scallions
1 sliced avocado
Kimchi
Cucumbers
Daikon
Snap peas
Shredded bell pepper
Pickled veggies
Pickled onion
Fried egg

Spicy Mayo

3 tablespoons Primal Kitchen Mayo
Sriracha sauce, to taste

Directions

Place the salmon portions in a glass dish. Combine the sesame oil and teriyaki sauce in a small bowl and pour the mixture all over the salmon.

Bake the salmon at 375 degrees for about 12-15 minutes, or until the internal temperature reaches at least 145 degrees Fahrenheit.

Roast your cauliflower rice on a sheet pan until it is tender but not too browned.

When the salmon is fully cooked and has cooled for a little bit, shred it with two forks. Toss half of the salmon with the cauliflower rice and place it into two bowls. Place the rest of the salmon on top of the cauliflower.

Add your favorite toppings to the bowl. We used peeled carrot, sliced radishes, scallions, and sliced avocado. You could also use things like kimchi, cucumbers, pickled radishes or onions. Feel free to top with more of the no soy teriyaki or some coconut aminos.

In a small bowl, mix together the mayo with as much or as little sriracha sauce as you’d like. Drizzle the spicy mayo on top of the bowls.

Garnish with sesame seeds or seaweed seasoning and place some nori sheet pieces on the side and enjoy!

Tips

These bowls can be made with leftover salmon or other proteins like shredded chicken or steamed or sauteed shrimp. You can also put a fried egg on top.
Topping ideas: radishes, cucumbers, green onion, carrot, daikon, thinly shredded cabbage, avocado, sliced pepper, zucchini noodles, snap peas

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Description

These salmon rice bowls are inspired by those viral salmon rice bowls you’ve seen on TikTok, but adapted for a low-carb and grain-free lifestyle!

Ingredients

2 6oz. wild-caught salmon portions

3 tablespoons Primal Kitchen® No Soy Teriyaki

1 tablespoon sesame oil

4 cups cauliflower rice (I used frozen)

Nori sheets

Sesame seeds

More No Soy Teriyaki or coconut aminos

Toppings Options

1 shredded carrot

6 sliced radishes

3 chopped scallions

1 sliced avocado

Kimchi

Cucumbers

Daikon

Snap peas

Shredded bell pepper

Pickled veggies

Pickled onion

Fried egg

Spicy Mayo

3 tablespoons Primal Kitchen Mayo

Sriracha sauce, to taste

Instructions

Place the salmon portions in a glass dish. Combine the sesame oil and teriyaki sauce in a small bowl and pour the mixture all over the salmon. Bake the salmon at 375 degrees for about 12-15 minutes, or until the internal temperature reaches at least 145 degrees Fahrenheit.

Roast your cauliflower rice on a sheet pan until it is tender but not too browned.

When the salmon is fully cooked and has cooled for a little bit, shred it with two forks. Toss half of the salmon with the cauliflower rice and place it into two bowls. Place the rest of the salmon on top of the cauliflower. 

Add your favorite toppings to the bowl. We used peeled carrot, sliced radishes, scallions, and sliced avocado. You could also use things like kimchi, cucumbers, pickled radishes or onions. Feel free to top with more of the no soy teriyaki and/or some coconut aminos.

In a small bowl, mix together the mayo with as much or as little sriracha sauce as you’d like. Drizzle the spicy mayo on top of the bowls. 

Garnish with sesame seeds or seaweed seasoning and place some nori sheet pieces on the side and enjoy!

Notes

These bowls can be made with leftover salmon or other proteins like shredded chicken or steamed/sauteed shrimp. You can also put a fried egg on top.

Method: Baking
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 630.8
Sugar: 11.1 g
Sodium: 735.5
Fat: 43.4 g
Saturated Fat: 6.1 g
Unsaturated Fat: 17.74 g
Trans Fat: .39 g
Carbohydrates: 23.4 g
Fiber: 10.3 g
Protein: 43.9 g
Cholesterol: 109.2 mg
Net Carbs: 12.98 g

Keywords: tiktok salmon bowls, emily mariko salmon, viral salmon bowls, low-carb emily mariko salmon, low-carb salmon bowls

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