Sticky Ponzu Salmon Rice Bowls
with Cabbage, Carrots, Scallions & Chili Flakes
- Fish
- Soy
- Wheat
- Milk
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!
Ingredients
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
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and 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 1⁄4 cups water (2 1⁄4 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, skin sides down, to pan. 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. Wipe out pan.
• 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 1⁄2 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 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°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tasty sauce, though some found it bland; consider adding extra herbs or spices for more depth 🍲.
- Ease of prep: Quick and simple to make, with most ingredients pre-cut for faster cooking.
- Suggestions: Add more veggies like snap peas or mushrooms; consider baking the salmon for easier cooking.
- Portions: Some wanted more cabbage and carrots; others felt the rice portion was too large compared to protein and vegetables.
- Texture: For crunchier cabbage, add it last; try adding nuts or fried onions for extra texture.
Reviews from our home cooks
This was a delicious and refreshing visit to Japan with Asian inspired seasonings that highlight the protein rich salmon. The total cooking time was close to 30 minutes for the rice component to complete cooking and absorption. I would use 1 cup and a tablespoon of water instead of 1 and 1/4 C to reduce the sticky-ness of the rice. Switching out microwave rice would make this a perfect, quick weeknight meal between school and sports practices or games. It wasn't too heavy on the stomach or palate, and the flavors were bang on. I just wish I had ordered the 4 person size in order to have leftovers for tomorrow's lunch.
Great recipe. Flavorful and the perfect balance. Meal took less than 30 minutes to make. I used the rice cooker to speed up making the rice while cooking the salmon. 10/10
Really liked the Ponzu sauce with the salmon. I wish there was more of the cabbage carrot slaw. It was very good, but by the time it cooked down there was barely enough to fit in the palm of my hand. Would have loved double the amount.
I did not want to put the cooked salmon back into the pan with the veggies and sauce because it would be overcooked. I spooned the veggies and sauce over the salmon and rice after plating it.
I'm not a salmon eater but this was quite good. Nothing bad in this dish except it could use twice as much cabbage.
Thank you for continuing to offer recipes with salmon that are not premium! This was a fun spin on the pork rice bowl that we've done in the past.
Loved the sauce for the salmon and the cabbage was an added bonus!
Salmon servings were a bit small. But the amount of cabbage & carrot was WAY too small for two people. I did think it was pretty tasty, though.
Salmon quality and taste was good, but the sauce was not sticky and it was too sweet. Also I had to add more vegetables because the cabbage was not enough
Loved it. But needs more cabbage cause it shrinks too much
