Gather all the ingredients.
Pat down any liquid from salmon with a paper towel, sprinkle salt and black pepper evenly on both sides of the fillet, and cut into 2 vertical slices ~2 inch width.
Finely chop green onions and set aside.
In a Teflon sauce pan, add Japanese Sake, Monkfruit Erythritol Blend, Soy Sauce and bring to boil. Once boiling, reduce heat to med-low heat, add in Xanthan Gum and mix until dissolved and thickened. Once thickened, remove from heat, sprinkle in optional Toasted Sesame Seed and set aside. Note - if the sauce isn't thickening, add Xanthan Gum in very small increments until desired consistency is reached.
Meanwhile, in a new Teflon fry pan, melt butter on high heat. Once the butter is melted, add cauliflower rice and cook for 3-5 minutes stirring frequently or until desired tenderness. Transfer to a serving bowl and set aside (or in a food warmer). Note - if using traditional rice, skip this step and place directly into a serving bowl.
Add neutral cooking oil to a new Teflon fry pan and bring up to heat. Once up to heat, reduce heat to medium-high, carefully place salmon cuts into the pan and cook for 1.5-2.5 minutes. Next, flip and cook the other side for 1-2 minutes until meat easily flakes off.
Transfer cooked salmon onto cauliflower rice, top with teriyaki sauce and green onions.