Ponzu salmon rice bowls

Delight your taste buds with these flavorful Ponzu salmon rice bowls. Enjoy a fusion of zesty citrus Ponzu sauce with tender salmon and fluffy rice.

Ingredients:

• 3 cups frozen cooked brown rice
• 450g skin-on salmon fillets 
• Kosher salt and freshly ground pepper
• 1/4 cup plus 1 tablespoon ponzu sauce
• 2 tablespoons toasted sesame oil
• 2 tablespoons finely chopped pickled ginger, plus 1 tablespoon brine
• 1/2 teaspoon wasabi paste
• 3 Persian cucumbers, thinly sliced
• 4 cups baby kale salad mix
• 8 strips salted seaweed snacks, torn into small pieces
• 2 teaspoons toasted sesame seeds

Instructions:

1. Cook the brown rice following the package instructions and allow it to cool down a bit. In the meantime, heat up the broiler and cover a baking sheet with aluminum foil. Place the salmon with the skin facing down on the sheet and season it with salt and pepper. Apply 1 tablespoon of ponzu sauce using a brush. Let it stay at room temperature for about 10 minutes.
2. In a big bowl, mix the rest of the 1/4 cup ponzu sauce with sesame oil, pickled ginger and its brine, and wasabi paste. Reserve 3 tablespoons of this mixture for later use as a topping. Combine the rice with the remaining dressing; add salt and pepper to taste.
3. Broil the salmon until it is cooked through and slightly charred on the upper side, which typically takes 5 to 8 minutes depending on how thick the salmon is. Break the salmon into large pieces, removing the skin.
4. Separate the rice mix into bowls. Place the salmon, cucumbers, and salad mix on top. Pour the saved 3 tablespoons of dressing. Season with salt and pepper. Sprinkle seaweed and sesame seeds over the top.

Summary:

• Calories: 2015 kcal
• Fat: 97 g
• Protein: 120 g
• Carbs: 165 g
• Potassium: 3308 mg
• Magnesium: 526 mg