Vegetarian version & NO Carb version of the Viral Tiktok Salmon Bowl Recipe BY Emily Mariko

Ingredients

• 2 cups Cauliflower Rice (fresh or frozen, lightly steamed)
• 200 g Firm Tofu (pressed and cut into 1‑inch cubes)
• 2 tablespoons Teriyaki Sauce (low‑sodium if possible)
• 1 tablespoon Mayonnaise (regular or light)
• 1 tablespoon Kiwi (peeled and mashed, mixed into mayo)
• 1 teaspoon Sriracha (adjust to heat preference)
• 1 clove Garlic (minced and fried until golden)
• 1 small Onion (thinly sliced and fried for crunch)
• 1 small Shallot (thinly sliced, added raw for freshness)
• 1 sheet Nori Sheet (cut into thin strips)
• 0.5 fruit Avocado (sliced, added on top)
• 1 teaspoon Olive Oil (for frying garlic and onion)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Cauliflower Rice

   If using a whole cauliflower, pulse florets in a food processor until rice‑sized; if using frozen rice, measure 2 cups. Transfer to a microwave‑safe bowl, sprinkle with a pinch of salt, and microwave on high for 3 minutes, then fluff with a fork.

   Time: PT5M

2. Marinate and Mash Tofu

   Pat tofu dry, cut into 1‑inch cubes, place in a mixing bowl, pour 2 Tbsp teriyaki sauce over it, and gently mash with a fork until the pieces break apart but still hold some texture.

   Time: PT4M

3. Fry Garlic and Onion

   Heat 1 tsp olive oil in a skillet over medium heat. Add minced garlic and thinly sliced onion, sauté until golden and crisp, about 3 minutes. Remove from heat and set aside.

   Time: PT5M

   Temperature: Medium heat

4. Assemble the Bowl

   On a large plate or bowl, spread the cauliflower rice as a base. Top with the mashed teriyaki tofu, then drizzle 1 Tbsp kiwi mayo and 1 tsp sriracha over the tofu. Sprinkle the fried garlic and onion, add thinly sliced shallot, nori strips, and avocado slices.

   Time: PT5M

5. Heat the Bowl

   Place the assembled bowl in the microwave and heat on high for 2 minutes, or until the tofu is warmed through.

   Time: PT2M

6. Final Mix and Serve

   Remove from microwave, give everything a gentle toss to combine flavors, then enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Cauliflower Rice: Shirataki rice, Quinoa
• Instead of Firm Tofu: Extra‑firm tofu, Tempeh
• Instead of Teriyaki Sauce: Soy‑ginger glaze, Homemade teriyaki
• Instead of Mayonnaise: Vegan mayo
• Instead of Kiwi: Lime juice, Mango puree
• Instead of Sriracha: Chili garlic sauce, Hot sauce
• Instead of Garlic: Garlic powder (use less)
• Instead of Onion: Shallots, Green onions
• Instead of Shallot: Red onion
• Instead of Nori Sheet: Soy paper
• Instead of Avocado: Edamame, Cucumber
• Instead of Olive Oil: Sesame oil, Canola oil
• Instead of Salt: Soy sauce (adds salt)
• Instead of Black Pepper: White pepper

Equipment Needed

• Food Processor (optional)
• Mixing Bowl
• Fork
• Microwave‑Safe Plate
• Skillet
• Spatula
• Knife
• Cutting Board
• Measuring Spoons

Critical Steps — Do Not Skip

• Press and dry tofu before marinating to achieve the right texture.
• Do not over‑cook cauliflower rice; it should stay slightly firm.
• Watch garlic closely while frying to avoid bitterness.

Chef Tips from the Video

• Use firm or extra‑firm tofu for the best flaky texture.
• Add a drizzle of toasted sesame oil over the finished bowl for extra aroma.
• Garnish with toasted sesame seeds or chopped chives for color and crunch.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; texture of cauliflower rice and avocado deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare cauliflower rice in advance and store in the fridge.
• Marinate tofu with teriyaki sauce for up to 4 hours before cooking.
• Fry garlic and onion ahead of time; keep them in a small container.

Frequently Asked Questions