Cooking can be an act of love, a way to nourish both the body and the soul while delighting the senses. Few dishes capture this spirit as perfectly as the Crispy Sriracha Salmon Bowl. Bursting with vibrant colors, bold flavors, and wholesome ingredients, this recipe transforms simple ingredients into a meal that’s as functional for the body as it is joyful to create.
Whether it’s a quick weekday dinner or a special treat for the loved ones, this bowl is sure to inspire smiles around the table.
Is This Bowl Keto-Friendly?
Absolutely! The Sriracha Salmon Bowl is a perfect keto-friendly choice, swapping traditional rice for cauliflower rice to keep the carb count low while staying packed with flavor. Designed for those following a ketogenic or low-carb diet, this bowl focuses on nutrient-dense ingredients rich in healthy fats, protein, and fiber, all while showcasing the bold and vibrant flavors that make this dish irresistible.
With every bite of the Sriracha Salmon Bowl, you’re not just sticking to your low-carb goals—you’re savoring an explosion of bold, aromatic spices. It’s the perfect combination of nourishment and creativity, proving that keto meals can be both satisfying and exciting. Plus, the Sriracha Salmon Bowl is loaded with omega-3 fatty acids, supporting brain health, concentration, and a healthy heart.
Ingredients
Cauliflower Rice Light and fluffy, it serves as the perfect low-carb alternative to traditional rice, absorbing the delicious flavors of the bowl.
Salmon Fillets Rich in healthy omega-3 fatty acids, salmon is the star protein in this dish.
Olive Oil Adds moisture and helps crisp up the salmon beautifully.
Sriracha Sauce Sugar Free Gives the salmon a spicy kick and pairs perfectly with the dressing. It is a good combination for a keto meal, because it does not contain any carbs.
Soy Sauce Adds a savory, umami flavor to balance the spice.
Garlic Powder Enhances the flavor with a mild, aromatic garlic note.
Salt and Pepper Essential for seasoning and bringing out the flavors of the marinade.
Edamame Beans Adds a protein-packed crunch and vibrant green color.
Cucumber Fresh and cooling, it complements the spiciness of the salmon.
Carrot Provides a natural sweetness and a delightful crunch.
Sesame Seeds Adds a nutty flavor and visual appeal to the dish.
Mayonnaise Creamy base for the dressing that ties the flavors together.
Lime Juice Adds a bright, zesty kick to balance the richness of the mayonnaise.
How to Make Crispy Sriracha Salmon Bowl
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| Step 1: Start by boiling the cauliflower and edamame beans for around 10 - 15 minutes. | Step 2: In one dish mix together, sriracha sauce, olive oil, soy sauce, garlic powder, salt and pepper. Add the salmon and marinade for a while. |
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| Step 3: Preheat the oven at 425F/210C degrees. Place the salmon on a baking paper and bake for around 15 minutes. | Step 4: Start with the topping creation. Mix together soy sauce, sriracha, mayonnaise and lime juice. |
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| Step 5: Cut the veggies in the form that you prefer. | Step 6: Blend the cooked cauliflower only for a few seconds so it looks like rice. Then start with assembling the bowl. |
Sriracha Salmon Bowl Recipe Tips
Every person has different tolerance levels when it comes to sriracha, so feel free to adjust the amount to suit your taste. Whether you enjoy a spicy kick or prefer a milder, sweeter flavor, choose the right sauce for you.
Additionally, preparing cauliflower rice is a breeze when you cook the cauliflower first. Steaming or boiling it softens the florets, making them easier to blend or mince into rice-sized pieces. This extra step saves time and effort, ensuring a fluffy and perfectly textured base for your bowl. Here are a couple of tips that are super helpful. Enjoy.
- Avocado Option: For a creamy addition, consider slicing up some fresh avocado and adding it to your bowl. It’s not a must, but it’s a delicious way to enhance the healthy fats and create a rich, buttery texture.
- Extra Veggie Ideas: Feel free to swap or add veggies like zucchini noodles, steamed broccoli, or radishes for more variety.
- Crispier Salmon: If you love extra crispiness, pat the salmon fillets dry with a paper towel before brushing on the marinade.
Storage Tips
While this bowl is best enjoyed fresh, you can prepare components in advance for quick assembly later. Store the cooked salmon in an airtight container in the refrigerator for up to 3 days. The cauliflower rice can also be made ahead and stored separately.
Keep toppings like cucumbers and shredded carrots prepared and stored in separate containers. The dressing can be jar-stored for a couple of days, making it easy to drizzle fresh flavor over your bowl. Avoid storing the entire assembled bowl to maintain the freshness and texture of each ingredient.
When ready to eat, reheat the salmon and cauliflower rice, then combine with fresh toppings and dressing for a meal that tastes just-made.
If you are looking for more salmon recipes then check out my Moroccan Salmon recipe!
Crispy Sriracha Salmon Bowl Ingredients
For the Base:
- 4 cups cauliflower rice – Low in carbs and rich in fiber, this serves as the perfect rice substitute.
For the Salmon:
- 4 pieces salmon fillets (about 4 oz each)
- 2 tablespoon olive oil
- 2 tablespoon sriracha sauce - sugar free
- 2 tablespoon soy sauce
- 1 teaspoon garlic powder
- To taste salt and pepper
For the Toppings:
- 1 large avocado, sliced - optional if you prefer
- ½ cup edamame beans
- ½ cup cucumber, thinly sliced
- ½ carrot cutted
- 1 tablespoon sesame seeds
For the Dressing:
- ⅓ cup mayonnaise
- 1-2 tablespoon sriracha sauce - sugar free
- 1 tablespoon lime juice
- 1 teaspoon soy sauce
Instructions:
1. Prepare the Salmon:
- Preheat your oven to 425F/210C and line a baking sheet with parchment paper.
- In a small bowl, mix olive oil, sriracha, soy sauce, garlic powder, salt, and pepper. Brush the mixture evenly over the salmon fillets.
- Place the salmon on the baking sheet and bake for 12-15 minutes, or until the salmon is cooked through and the edges are slightly crispy. For extra crispness, broil for 1-2 minutes at the end.
2. Cook the Cauliflower Rice:
- Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
- Add the cauliflower and cook for 10-15 minutes, stirring occasionally, until tender and lightly golden. Season with salt and pepper to taste.
- Place the cauliflower in a food processor and lightly blend until it looks like rice.
3. Assemble the Bowls:
- Divide the cooked cauliflower rice among four bowls.
- Top each bowl with a salmon fillet, avocado slices, edamame beans (previously cooked), cucumber,and carrot.
4. Make the Dressing:
- In a small bowl, whisk together mayonnaise, sriracha, lime juice, and soy sauce until smooth. Adjust sriracha to your desired level of heat.
- Drizzle the dressing over the bowls.
5. Garnish and Serve:
- Sprinkle sesame seeds over the assembled bowls. Serve immediately and enjoy!
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