This easy salmon sushi cauliflower rice bowl is a low-carb, high-protein, 20-minute meal with all your favorite sushi flavors!

This salmon sushi cauliflower rice bowl has got all the best sushi flavors including fresh salmon sashimi, creamy avocado, and savory soy sauce dressing, but skips the rice and rolls. Instead, we’re going low-carb with cauliflower rice and tossing everything into one easy, filling bowl.

The beauty of this bowl is how simple it is. Simply buy sashimi salmon (already sliced as sashimi), cut it into bite-sized pieces (we just cut in half), cook up some cauliflower rice, prep your edamame and avocado, and shake up a quick 1-minute dressing. That’s it! No fancy techniques or sushi skills required.

Not only is it delicious, it’s super healthy too. This bowl is high in protein, low in carbs, and packed with fiber. Plus, it comes together in 20 minutes or less — perfect for busy weeknights when you want something fast, easy, healthy and tasty!

Ingredients

Salmon sashimi or sushi-grade salmon: For best results, it's important to purchase high-quality, sashimi salmon (already sliced as sashimi), which you can purchase at fish markets or specialty grocery stores. We simply slice in half (for small bites) or you can keep whole.

Tamari, soy sauce or coconut aminos: For the dressing, we use a low-sodium tamari sauce, but you could use soy sauce or coconut aminos if you prefer.

Rice vinegar: A little rice vinegar brightens up the dressing and adds a little tang.

Sesame oil: Just a teaspoon adds depth of flavor and balances the vinegar.

Sambal oelek: Sambal adds a little heat to the dressing. You can add more or less depending on how spicy you like it.

Cauliflower rice: Cauliflower rice keeps the dish light and veggie-packed. We sauté it to remove the strong cauliflower flavor so it closely resembles rice.

Edamame: Get pre-shelled edamame in the freezer section and simply microwave until hot.

Avocado: Creamy avocado is perfect in this bowl and balances the spicy and tangy flavors.

Seaweed snacks (optional): Chopped seaweed snacks add a savory crunch and a classic sushi flavor.

Green onions (optional): A handful of sliced green onions adds a fresh, mild bite that brightens the bowl.

How to Make

Prepare the dressing: In a small bowl or jar, whisk together the soy sauce, rice vinegar, sesame oil, and sambal oelek. Taste and adjust the spice level if needed.

Cook the cauliflower rice: Heat a nonstick skillet over medium heat and add a small drizzle of oil. Add cauliflower rice and stir regularly until it turns slightly golden and tender, about 10 to 12 minutes (depending if frozen or not). Season lightly with salt and place in serving bowl.

Prep the toppings: Microwave the edamame according to package directions. Slice or cube the avocado. If using, slice the green onions and chop or crumble the seaweed snacks.

Cut the salmon: If using sashimi slices, simply cut them in half to make bite-sized pieces. If using a block of sushi-grade salmon, dice into small cubes.

Assemble and serve: Divide the cauliflower rice between two bowls. Top with salmon, avocado, edamame, and any optional toppings like green onions or seaweed snacks. Spoon the dressing over each bowl right before serving. Enjoy immediately!

Other Ingredients or Variations

• Cucumber slices: For extra crunch and freshness.
• Toasted sesame seeds: To top, for a little extra nuttiness and crunch.
• Smoked salmon or cooked salmon: A great swap if you’re not into raw fish.
• Jalapeño slices: Slices add a spicy kick.
• Shredded purple cabbage: For added crunch and color.

More Healthy Salmon Recipes

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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