First, get the rice going. Rinse the rice in a mesh sieve, then combine it in a medium saucepan with 2 ¼ cups filtered water and 1 tsp coconut oil. Bring the rice to a boil over medium heat, stir once, then turn the heat down to a simmer and cover with a tight-fitting lid for 45 minutes. After that timer goes off, remove the rice from the heat (leave the lid on) and let it stand for 5-10 minutes, until cooked through and fluffy.
After the rice has been simmering for about 15 minutes, preheat the oven to 425 F. Toss the cauliflower rice in a large bowl with 1 Tbsp ghee or coconut oil. Spread the mixture evenly on a baking sheet lined with parchment paper. Try to smooth out any big clumps.
Pop the sheet in the oven, and roast for 20-25 minutes, until the rice becomes lightly browned. Check it at about 20 minutes to make sure it doesn’t burn, then keep a close watch until 25 minutes.
While the cauliflower rice is roasting, prepare the snap peas and carrots. Melt 1 Tbsp coconut oil in a large skillet, then add the ginger and garlic and stir with a wooden spoon until fragrant, about 30 seconds. Add the snap peas, carrots, coconut aminos and fish sauce, and pop a lid on the skillet. Let it cook for about 5-10 minutes over medium heat, stirring every few minutes, until the veggies are cooked through but still slightly crisp. Remove from the heat until ready to serve.
Check on your rice - it should be almost done simmering by this point! Remember, after the 45 minute timer goes off, remove the rice from the heat and let it stand (still covered) for about 5-10 minutes (basically, until you’re ready to eat!)
When the cauliflower rice is done, take it out of the oven and turn on the BROIL setting.
Preheat a large cast iron skillet for 1-2 minutes, until hot. Melt 1 Tbsp coconut oil in the skillet, then add your salmon (skin down if you have it). Cook for 2 minutes on the stovetop, then turn the heat off and transfer to the oven to broil for 4 minutes, until cooked through.
Assemble the bowls! Start with a handful or two of greens, then add some rice and cauliflower rice, some veggies, and top with a salmon filet. Season with a drizzle of sesame oil, sesame seeds, some chopped nori or furikake, and sriracha, if you want some heat!
Faceplant → devour.
Notes
You'll probably have extra rice. Save it for leftovers!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/sesame-salmon-bowl/