I love preparing a line up of veggies and toppings to add to a warm bowl of coconut cauliflower rice. It varies all the time but there's always coconut rice on the bottom and a miso vinaigrette drizzled on top.
You can add anything your heart desires. I had salmon on hand so I opted for that. I marinated the salmon in the miso vinaigrette (recipe below) for a few minutes before gently cooking it in a frying pan for a bit, or just enough to cook it completely.
The marinade also serves as the dressing once the bowl comes together. If you prefer a different dressing, or are not into miso and soy, you can use my Thai Dipping Sauce and Marinade. Another option is the dressing I use with Thai Chicken Salad.
Now for the fun part. Adding your favorite ingredients to the bowl along with the coconut rice. I like broccoli, grated carrots, and maybe a few slices of avocado and a sprinkle of everything bagel topping or toasted sesame seeds. And if you like heat, drizzle a bit of hot chili oil over the bowl along with the miso vinaigrette. Another fun option is to cut up or shred some dried seaweed and add it to the bowl.
For the bowl you see in the photos, I set up a stock pot with a small steamer and steamed frozen broccoli for about 10 minutes. Then I added the shredded carrots in for another five minutes. The salmon went in the pan at the same time as the carrots were steaming and all was ready together after about 15 minutes of prep and cooking time. This is definitely a quick and easy meal to prep and make. Note that I made the coconut rice ahead of time but you can easily make it in while the broccoli is steaming.
How to peel the skin off salmon
If you choose salmon, there are three ways to remove the skin. The first way is to make a cut on the edge of the raw fillet, between the skin and flesh, and then run a knife down the rest of the fillet. I find this first way to be the most challenging.
A second way is to lay the raw fillet on a cutting board with the skin side facing up, and gently pour boiling water over the skin to loosen it, wait until the skin shrivels, and then peel it off. A third way is to cook the salmon and then separate the skin from the flesh. The skin also keeps the salmon moist while it's cooking.
Salmon Coconut Cauliflower Rice Bowl
Ingredients
- 3 cups coconut cauliflower rice recipe below
- 2 cups broccoli frozen or fresh
- 1 large carrot peeled with a julien peeler or other peeler
- 1 pound salmon cut into cubes while raw, or cook and then cut into pieces; see recipe notes
- ½ cup miso dressing recipe below
Instructions
- Prepare the miso dressing (recipe below).
- Place the salmon in about ¼ cup of miso dressing to marinade.
- Add water to a stock pot and add a steamer basket inside. Cover the pot and bring the water to a steady simmer.
- Add the broccoli and cook for about 10 minutes.
- Prepare the coconut rice if you haven't made it yet (recipe below).
- When the broccoli is almost ready, add the shredded carrots to the pot , turn the heat off and let the broccoli and carrots sit in the pot covered to cook with the remaining steam.
- Place the salmon and its marinade in a frying pan on a low heat and cook gently on both sides, for a few minutes on each side.
- Assemble the bowls in this order: coconut rice, broccoli, carrots, salmon, and then drizzle some miso dressing and then any other toppings over the bowl and enjoy!
- Store leftovers in the refrigerator for a few days.
Coconut Cauliflower Rice
Ingredients
- 12 ounces cauliflower rice frozen or fresh; for fresh it's about 1 large head of cauliflower or 3 cups of riced cauliflower
- ½ cup coconut milk
- ½ teaspoon salt
- 2 teaspoons maple syrup or honey or other sweetener; optional for a slightly sweet flavor to the rice
- salt and pepper to taste
Instructions
- Add the rice and coconut milk to a saucepan and stir to mix. Place on a low to medium heat to bring it to a low steady simmer.
- Add the salt and sweetener to the rice and blend with a spoon. I added some other spice options in the recipe notes.
- Simmer for 5 minutes or just until all the liquid is cooked off and the rice is moist but not wet.
- Serve hot or warm. Store leftovers in the refrigerator for a few days or freeze for a few months.
Nutrition
White Miso Vinaigrette
Equipment
- blender or whisk
Ingredients
- 2 tablespoons white miso the mellow kind
- 3 tablespoons rice vinegar
- 3 tablespoons honey or maple syrup
- 3 tablespoons toasted sesame oil
- 2 tablespoons water
- ¼ cup olive oil
Instructions
- Add all the ingredients to a blender and pulse to combine. Or, you can whisk all the ingredients in a bowl until well blended.
- Store in the refrigerator for a few weeks.
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