Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
• Pat salmon* dry. Season with salt and pepper. • Drizzle oil in a hot large pan. Cook salmon, skin sides down, until skin is crisp, 5-7 minutes. Flip; cook until cooked through, 1-2 minutes more. TIP: While salmon cooks, move onto Step 2! • Transfer to a plate and drizzle with chili sauce.
• Wash and dry produce. Dice onion.
• Massage rice in package to break up grains; partially open package. Microwave for 90 seconds. • Drizzle oil in a second hot large pan. Add onion and carrots. Season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes. • Add ginger paste; cook, stirring, until fragrant, 30 seconds. • Add rice, stirring to break up grains, and ponzu sauce. Cook, stirring occasionally, until rice is slightly browned and crispy, 2-3 minutes.
• Roughly chop cilantro. • Once rice is crispy, stir in half the cilantro. • Top fried rice with salmon and remaining cilantro.
*Salmon is fully cooked when internal temperature reaches 145°.