Treat Day: Shirataki Rice Bowl with Salmon & Veggies

Heat oven to 500 degrees F / 260 C. Heat 2 tablespoons oil in large saucepan over medium heat until shimmering. Add scallion whites and 1 ½ teaspoons ginger and cook, stirring constantly, until fragrant, about 30 seconds. Transfer scallion mixture to small bowl. This will be the base for your vinaigrette.

Whisk vinegar, erythritol, ¾ teaspoon salt, and remaining ½ teaspoon ginger in medium bowl until erythritol is dissolved. Add cucumber and stir until coated. Set aside, stirring occasionally.

Mix 1 teaspoon salt into shirataki rice and heat in a hot, dry, pan. Cover and set aside.

Toss carrots with 1 tablespoon oil and ½ teaspoon salt. Spread in even layer on half of rimmed baking sheet.

Toss mushrooms with remaining 1 tablespoon oil, and remaining ½ teaspoon salt and spread in even layer on other half of sheet. Roast until vegetables are just beginning to soften and brown, about 10 minutes.

While vegetables are cooking, cut salmon into 4 equal pieces. Brush flesh side of salmon with 1⁄2 teaspoon hoisin each.

Reduce oven temperature to 275 degrees F / 135 C and remove sheet pan. Push vegetables to either side to clear space in middle of sheet and place salmon, skin side down, in clearing. Return sheet pan to oven and roast until vegetables are tender and browned and salmon is just cooked, 10 to 12 minutes.

Measure out ¼ cup cucumber liquid and add to scallion vinaigrette mixture. Whisk in remaining 2 teaspoons hoisin. Stir 2 tablespoons vinaigrette dressing into shirataki rice. Drain cucumbers of remaining vinegar and set aside.

Spoon shirataki rice onto 4 plates or wide bowls. Place 1 piece of salmon on top of rice. Arrange carrots, mushrooms, and cucumbers around salmon. Drizzle remaining vinaigrette dressing over everything. Sprinkle with sesame seeds and scallion greens. Serve with sriracha if desired.