Creamy Lime Brussel Sprout Salad | A Vegan Version of Emily Mariko’s Salmon Bowl

The time has come, for me to finally take on the famous Emily Mariko Salmon Bowl. But a vegan version. So obviously that means a creamy brussel sprout salad, because I am nothing but a seasonal b*tch.

And honestly, I hope that if you are reading this out there in 2023, you have no idea what I’m talking about. But right now Emily Mariko’s Salmon Bowl has a FIERCE grip on the internet that cannot be explained. So this is my vegan version of Emily Mariko’s Salmon Bowl, which is a shaved brussel sprout salad in a creamy Thai & Indonesian inspired sauce, mixed with rice and served with all the fixings. If you are looking for the vegan version of this TikTok Salmon Bowl, I have you covered. This shredded brussel sprout salad recipe is definitely different, but it’s my own take, and it’ll really up your rice bowl game forever.

What is the Emily Mariko Salmon Bowl?

Emily Mariko’s salmon bowl is all about leftovers, and about two weeks ago it was a TikTok sensation. I watched her go from 500K followers to now nearly 5 million, all because of her innovative way to restore leftover salmon, rice and seaweed.

The bowl idea itself is genius, just take some leftover salmon, put rice on top, add mayo, sriracha and soy sauce and eat it with seaweed wrappers. Emily Mariko’s salmon bowl is beyond simple, genius, delicious and filling – so no wonder people were SHOOK.

My first impression when I saw it was “oh, like a very deconstructed, but *cooked* poke bowl” or even hand rolls made from a plate. But then my next immediate thought was – we need a vegan version of the Emily Mariko salmon bowl ASAP.

How did I plan to make a vegan version of the Emily Mariko Salmon Bowl?

Now I am not vegan, but I love incorporating plant-based meals into my diet. I search out plant-based restaurants and I just love the idea of eating more sustainable, vegan meals. And my first thought when I saw Emily’s salmon bowl was – ok let’s get some veggies in there.

Now unlike proteins, vegetables sometimes need a little extra love to bring out their flavor. I noticed the salmon, mayo and sriracha mush together in the TikTok salmon bowl to create this kind of “mash,” and I wanted to get the same effect for my bowl.

I knew immediately that a creamy, spicy, umami dressing was called for.

Next up was the vegetables. It’s fall, so brussel sprouts and carrots are EVERYWHERE, and they seemed like the perfect base for a vegan version of this salmon bowl. And that’s how the shaved brussel sprout salad was born!

Start with the brussel sprout salad dressing

Now this shredded brussel sprout salad is alllll about the dressing. The dressing helps break down the fibers in the brussel sprouts, plus it adds some much needed moisture, creaminess and flavor to what would otherwise be just a big bowl of veg.

This dressing might seem intimidating, but it’s just a few pantry staples that you blend. Here is everything you need:

• ¼ cup creamy almond butter
• ½ tbsp grated ginger
• 3 tbsp tamari or soy sauce
• 1 tbsp sambal oelek or sriracha
• 1 tsp sesame oil
• Juice from 1 lime
• ⅓ cup cilantro leaves
• 1/4 cup hot water

How to make the dressing for this vegan version of the TikTok viral salmon bowl

This shredded brussel sprout salad dressing is fool-proof. You can mix it all together by hand before adding to your blender, if you thing it will help, but otherwise, all you need to do is add it to a blender and bleeeend baby.

It’s very similar to my Trader Joe’s Spicy Cashew dressing, but no soaking of almonds is required. So this salad dressing should be ready to go in under 30 seconds!

Vegetables you will need for this shredded brussel sprout salad

Now for this vegan version of Emily Mariko’s salmon bowl – the obvious addition: veggies!

Here’s what I like to use:

• 1 lb brussel sprouts, shredded or sliced as thinly as possible
• 2 cups carrots, grated or thinly sliced
• 4 large scallion stalks, chopped

But feel free to mix and match with what you have on-hand! Just make sure everything is cut super thinly.

How to make this shaved brussel sprout salad bowl

Now for the good stuff. This bowl is so insanely easy. Toss, mix, serve, scoop. Here’s how I break it down:

1. Use a rice cooker to cook the white rice, or cook it on the stovetop per the instructions on the bag.
2. In a small blender, combine the almond butter, ginger, tamari, sambal oelek, sesame oil, lime juice, cilantro and hot water. Blend until smooth.
3. In a large bowl, toss the sprouts, carrots and scallions together. Add in the dressing and toss until everything is well combined and creamy.
4. When the rice has finished cooking, assemble the bowl with 1/2 of your plate being rice, and 1/2 of the plate being the salad. Top with chili oil and sesame seeds. Add avocado on the side if you prefer

How to assemble this shaved brussel sprout salad

If you want this vegan salad bowl to look like Emily Mariko’s, I suggest plating it with half of your plate being rice, half being the salad, and then have some seaweed strips and avocado on the side.

She tops her bowl with sriracha, but I like to top mine with chili crisp. It just adds an extra layer of flavor that I think brings so much to this shaved brussel sprout salad.

Oh! And also add toasted sesame seeds. Those make my life, they are so good on this shredded brussel sprout salad.

Other suggestions on how to serve this vegan version of Emily Mariko’s Salmon Bowl

This plant-based recipe does NOT have to just be over rice. The brussel sprout salad is kind of magic on its own.

It stores perfectly, keeps forever, and I’ve been adding it to everything. Here are other suggestions on how to eat it:

• As a topping for avocado toast (because I am nothing but predictable).
• Mixed with eggs for a spicy, healthy frittata.
• With quinoa for an extra hit of plant-based protein.
• As the base for another protein, such as chicken, tofu or fish
• On a grilled cheese! Trust me it is iconic.

Looking for other easy salads & meals?

My blog has been THRIVING with her salad game lately. Here are a few of my favorites:

FAQ

And that’s it for this salad recipe! If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making <3

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Watch the full recipe video here:

https://youtu.be/FmvtcV4Qe9A