Sticky Ponzu Salmon Rice Bowls

Name: Sticky Ponzu Salmon Rice Bowls with Cabbage, Carrots, Scallions & Chili Flakes
Total time: 30 min
Yield: 2
Cuisine: East Asia
Ingredients: 2 clove Garlic; 2 unit Scallions; 10 ounce Salmon; 18 milliliters Ponzu Sauce; 1 teaspoon Korean Chili Flakes; 2 tablespoon Hoisin Sauce; 4 ounce Red Cabbage and Carrot Mix; ¾ cup White Rice; Salt; Pepper; Cooking Oil; Butter

with Cabbage, Carrots, Scallions & Chili Flakes

Recipe Development TeamPublished on May 19, 2025

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Both savory and sweet, this flavor-packed rice bowl is a weeknight dinner winner. Crispy-skinned salmon is drizzled with a ponzu-hoisin sauce and served with fluffy rice and buttery cabbage and carrots sautéed with that same salty-sweet sauce. Finished with a sprinkle of fresh scallion greens and chili flakes for heat, dinner doesn't get more crave-worthy than this!

Tags:

Protein Smart

•Easy Prep

Allergens:

Fish

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

2 clove

Garlic

2 unit

Scallions

10 ounce

Salmon

(Contains: Fish)

18 milliliters

Ponzu Sauce

(Contains: Fish, Soy, Wheat)

1 teaspoon

Korean Chili Flakes

2 tablespoon

Hoisin Sauce

(Contains: Soy, Wheat)

4 ounce

Red Cabbage and Carrot Mix

¾ cup

White Rice

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories810 kcal

Fat34 g

Saturated Fat9 g

Carbohydrate80 g

Sugar14 g

Dietary Fiber3 g

Protein35 g

Cholesterol105 mg

Sodium640 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Medium Pan

•Paper Towel

•Small pot

Instructions

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Mince or grate garlic. • In a small bowl, combine hoisin, ponzu, and 3 TBSP water (6 TBSP for 4 servings).

• In a small pot, combine rice, 1 ¼ cups water (2 ¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, pat salmon* dry with paper towels; season with salt and pepper. • Heat a drizzle of oil in a medium, preferably nonstick, pan (large pan for 4 servings) over medium-high heat. Add salmon to pan, skin sides down. Cook until skin is crisp, 5-7 minutes. • Flip and cook until cooked through, 1-2 minutes more. Turn off heat; transfer to a plate to rest.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for salmon over medium heat. Stir in cabbage and carrot mix and scallion whites. Cook, stirring occasionally, until lightly browned, 1-2 minutes. • Add garlic and as many chili flakes as you like (we used ½ tsp; 1 tsp for 4). Cook, stirring, until fragrant, 1 minute more. • Taste and season with salt and pepper if desired.

• Push veggies to one side of pan; transfer salmon to empty side of pan. Spoon ponzu mixture over tops of salmon. Cook until sauce has slightly thickened, 30-60 seconds. • Turn off heat; transfer salmon to a plate. Stir veggies in sauce until coated.

• Divide rice between shallow bowls. Top with saucy cabbage and carrots and salmon. Sprinkle bowls with scallion greens (and any remaining chili flakes if you like things spicy!). Serve.

Fish is fully cooked when internal temperature reaches 145°.