Teriyaki Cauliflower Rice Salmon Bowl

 Ingredients

• 1 lb wild caught salmon fillets, cut into chunks
• 1 cup of cooked cauliflower rice
• 3 tablespoons rice vinegar
• 1/2 teaspoon sea salt
• 1 tablespoon honey
• 2 teaspoons coconut aminos
• 1 teaspoon sesame oil
• 1/2 teaspoon grated garlic
• 1/2 teaspoon grated ginger
• 1 tablespoon hot sauce (love the Siete brand)
• 4 scallions, chopped
• 2 tablespoons sesame seeds
• 5 oz edamame beans
• 1 avocado, sliced

Directions

1. Cook cauliflower rice: add 1 tbs. of olive oil to a skillet and cook cauliflower rice on medium heat until tender for 6-9 minutes.

2. In the meantime, mix the rice vinegar, and sea salt together in a small bowl, stirring well until sea salt have dissolved in the vinegar.

3. When the rice is cooked, pour the dressing over and fully coat the rice.

3. Divide the cooked rice between two bowls so that two-thirds of each base is covered. Sprinkle rice with sesame seeds. In the remaining third, arrange edamame and sliced avocado.

4. To make the Teriyaki sauce, mix the honey, sesame oil, coconut aminos, garlic, ginger, and hot sauce together in a small bowl.

5. In a skillet over medium heat, heat 1 tablespoon oil and add the diced salmon fillets. Brown the salmon quickly on all sides, then pour the Teriyaki sauce over it. 

6. Turn the heat back up to high – stir so that the salmon is fully coated in the Teriyaki sauce and then sprinkle the spring onions over the top. Continue to cook on high heat for a couple of minutes, stirring occasionally, until the salmon is glazed and cooked to your liking. Remove from the pan and scoop the teriyaki salmon and spring onions onto the sushi bowls. Optional to add sliced avocado on top. Serve and enjoy!