Ponzu Salmon Rice Bowl with Pickled Ginger

Name: Ponzu Salmon Rice Bowl with Pickled Ginger
Prep time: 50 min
Total time: 50 min
Yield: 4 people
Cuisine: Japanese
Ingredients: 320 g, cooked Brown rice or sushi rice; 500 g Salmon fillets; 5 tbsp Ponzu sauce; 1 tbsp Toasted sesame oil; 3 tbsp Pickled ginger; 2 small Cucumber; 120 g Baby kale or salad greens; 25 g Seaweed snacks or wakame; 2 tsp Sesame seeds; 2 Spring onions; 1 tsp, optional Wasabi paste

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Ponzu gives baked salmon a salty-citrus lift, while pickled ginger and crunchy cucumber keep the bowl bright and lively.

Serves: 4 people

Preparation time: 50 min

Ingredients

Brown rice or sushi rice – 320 g, cooked
Salmon fillets – 500 g
Ponzu sauce – 5 tbsp
Toasted sesame oil – 1 tbsp
Pickled ginger – 3 tbsp
Cucumber – 2 small
Baby kale or salad greens – 120 g
Seaweed snacks or wakame – 25 g
Sesame seeds – 2 tsp
Spring onions – 2
Wasabi paste – 1 tsp, optional

Method

STEP 1
Season the salmon lightly and roast or pan-fry it until it flakes easily. While it cooks, stir together 4 tablespoons ponzu, the sesame oil and the chopped pickled ginger to make the dressing.
STEP 2
Slice the cucumbers thinly and toss them with the last spoonful of ponzu. If you like a bit of heat, whisk the wasabi into a teaspoon of the dressing rather than straight into the whole bowl.
STEP 3
Warm the rice and divide it between bowls. Add the greens first so they soften slightly from the warmth underneath.
STEP 4
Break the salmon into large flakes and lay it over the rice with the cucumber and seaweed. Drizzle over the ponzu-ginger dressing and finish with sesame seeds and spring onion.