Salmon Rice Bowl

[The Internet Made Me Do It Remix]

The viral TikTok sensation gets a Remixology upgrade with wild-caught salmon, crispy seaweed, and a perfectly jammy egg marinated in coconut aminos. Quick enough for weeknight dinner, impressive enough to make you look like you know what you’re doing.

Ingredients

4 cups (400g) cauliflower rice (fresh or frozen)
1 tablespoon (15ml) sesame oil
4 large eggs (pasture-raised preferred)
¼ cup (60ml) coconut aminos
2 tablespoons (30ml) rice vinegar
1 teaspoon grated fresh ginger
1 pound (450g) wild-caught salmon fillet, skin removed
2 tablespoons (30ml) avocado oil
2 medium avocados, sliced
1 medium cucumber, thinly sliced
4 sheets roasted seaweed (nori), cut into strips
2 tablespoons toasted sesame seeds
2 green onions, thinly sliced
Sriracha or chili crisp, for serving
Sea salt and black pepper

Steps

Prep:

Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add cauliflower rice and sauté for 5-7 minutes, stirring occasionally, until tender and lightly golden. Season with a pinch of salt. Set aside and keep warm. While cauliflower cooks, bring a small pot of water to a boil. Gently lower eggs into boiling water and cook for exactly 6½ minutes for jammy yolks. Transfer immediately to an ice bath. Once cool, peel and set aside.

Marinate:

In a small bowl, whisk together coconut aminos, rice vinegar, and grated ginger. Pour half the mixture into a shallow dish. Add peeled eggs and gently turn to coat. Let marinate while you cook the salmon (at least 5 minutes). Reserve remaining marinade for serving.

Sear:

Pat salmon completely dry and season both sides with salt and pepper. Heat avocado oil in a large skillet over medium-high heat. When oil shimmers, add salmon and cook undisturbed for 4 minutes. Flip and cook 3-4 minutes more until just cooked through. Transfer to a plate and flake into large chunks with a fork.

Assemble:

Divide warm cauliflower rice among 4 bowls. Top each with flaked salmon, sliced avocado, cucumber, and nori strips. Halve the marinated eggs and place on top. Drizzle with reserved marinade, sprinkle with sesame seeds and green onions. Serve with sriracha or chili crisp on the side.

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Make it Good For The Gut

Add fermented vegetables: Top with kimchi or quick-pickled ginger for probiotic power. Include miso: Stir 1 teaspoon white miso into the marinade for gut-friendly umami depth. Boost omega-3s: Wild-caught salmon already delivers anti-inflammatory fatty acids, but you can amplify benefits by adding a handful of microgreens or sprouts.

Remix Options

Traditional Rice Version: Replace cauliflower rice with 1½ cups (300g) short-grain white rice—cook according to package directions (15-20 minutes) for the classic TikTok bowl. Soy Sauce Option: Use ¼ cup soy sauce or tamari instead of coconut aminos if you prefer traditional flavor. Spicy Mayo Drizzle: Mix ¼ cup avocado oil mayo with 1-2 teaspoons sriracha and drizzle over bowls. Crispy Skin Option: Keep salmon skin on and sear skin-side down for 5 minutes until ultra-crispy before flipping. Tuna Swap: Use sushi-grade ahi tuna instead—sear just 1 minute per side for rare centers. Budget-Friendly: Use canned wild-caught salmon ($4-5 per can) instead of fresh fillet—just drain and flake it directly into bowls.

Good To Know

Cauliflower Rice Benefits: Swapping traditional rice for cauliflower rice saves about 30g of carbs per serving while adding fiber and vitamins. It also cooks in 5-7 minutes instead of 15-20, making this bowl even faster. Coconut Aminos Advantage: Made from fermented coconut sap, coconut aminos delivers the same savory umami as soy sauce but with 73% less sodium and no gluten. The slightly sweeter profile complements salmon beautifully. Egg Timing is Everything: The 6½-minute mark gives you jammy yolks that are just set but still creamy—undercook and they’ll be too runny to handle, overcook and you lose that Instagram-worthy golden center. Storage Guidelines: Store components separately in airtight containers for up to 3 days. Keep marinated eggs in their liquid. Cauliflower rice keeps best when cooled completely before refrigerating. Assemble bowls fresh for best texture. Salmon Doneness Check: The salmon should flake easily with a fork but still look slightly translucent in the very center—carryover cooking will finish it perfectly. Make-Ahead Strategy: Cook cauliflower rice and eggs up to 2 days ahead. Marinate eggs the night before for maximum flavor penetration. Prep all toppings and store separately, then just sear salmon fresh when ready to eat.