Healthy, quick, and easy ponzu marinated salmon piled into a bowl of fluffy white rice with Asian-inspired vegetables. This salmon rice bowl uses a few ingredients but packs maximum flavor in 30 minutes flat!
In a small bowl whisk together ponzu sauce, grated ginger, and grated garlic. Pour the ponzu marinade over wild salmon filets and marinate for 15-30 minutes.
Remove the salmon from the marinade, shake off any excess liquid, and place the salmon on a baking sheet lined with parchment paper.
Roast in a 350° oven for 8-12 minutes. Timing will depend on the thickness of your fish and how you like your salmon cooked. 8 minutes was the perfect medium for my filets.
RICE
Cook rice according to the package instructions. When rice is finished fluff with a fork and add a splash of rice wine vinegar and a drizzle of sesame oil (about 1 tsp of each)
VEGETABLES
Cucumbers: I used a julienne peeler to create cucumber noodles, but you can simply slice your cucumbers. Once sliced add to a bowl with rice wine vinegar and salt, set aside.
Cabbage - Combine shredded cabbage, sesame oil, salt, and sesame seeds. Toss well and set aside
Jalapeno - Chop jalapeno, removing seed and ribs if you don't like spicy, add to a small bowl and cover with ponzu sauce. Set aside.
Edamame - if using frozen, add to boiling water for a few minutes, drain, and salt. Set aside.
ASSEMBLE
Start with a base of rice.Add the salmon on top of the rice, I prefer to flake the salmon so it can absorb even more goodness from the ponzu sauce. Drizzle the diced jalapenos on top of the salmon and spoon the jalapeno ponzu all over the fish. Then continue building your bowl, add vinegary cucumbers, crunchy edamame, and sesame laden thinly sliced red cabbage. Now take that ponzu sauce and give the entire bowl an extra swirl, and an extra swirl of tamari while you are at it. Optional top with scallions and cilantro
Video
Notes
STORAGE and REHEATING INSTRUCTIONS
Storage - Store each item individually in sealed containers in the fridge for up to 3 days.
Reheating - Reheat rice and salmon in microwave or skillet, add cold veggies on top.
DIETARY MODIFICATIONS FOR THIS RECIPE:This recipe is naturally gluten-free and dairy-free and modifiable in the following ways:
Vegetarian, Vegan - Swap out salmon for tofu or tempeh
Paleo, Keto-Friendly, Whole-30 Compliant - Replace white rice with cauliflower rice and remove edamame. For keto-friendly I would also add avocado.