This dish is a light, yet filling, flavorful meal. I used my so-good-you-could-drink-it Tara's Carrot-Ginger Dressing as the saucy drizzle, leaving the salty sweet teriyaki glaze for the baked salmon. Zucchini noodles, crunchy cucumbers, and creamy avocado compete as the shining stars next to the quick-cooking salmon.
Cook cauliflower rice according to package directions. When done, set aside and keep warm.
Assemble bowls by dividing cauliflower rice among four bowls; top with zucchini noodles, cucumber, and avocado. Break salmon into pieces and add, then drizzle with Tara's Carrot-Ginger Dressing and top with cilantro and sesame seeds.