Crispy Salmon Rice Bowls with Ponzu-Hoisin Glaze and Sautéed Cabbage

These crispy salmon rice bowls are the perfect weeknight dinner when you’re craving something savory, sweet and satisfying. Fluffy white rice serves as the base for tender, crispy-skinned salmon fillets, all drizzled with a glossy ponzu-hoisin sauce that’s both tangy and rich. Alongside, you’ll find buttery sautéed cabbage and carrots cooked in the same irresistible sauce, creating a cohesive and flavorful bowl.

Finished with fresh scallion greens and a sprinkle of Korean chili flakes for a gentle heat, this dish is as beautiful as it is delicious. It comes together in about 30 minutes, making it an ideal choice for busy evenings when you want a homemade meal that feels special.

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Ingredients

18 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Peel and mince or grate the garlic. In a small bowl, whisk together the hoisin sauce, ponzu sauce and 3 tablespoons of water (use 6 tablespoons if cooking for 4). Set aside.
2. In a small pot, combine the rice, 1¼ cups of water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil over high heat, then cover and reduce the heat to low. Simmer until the rice is tender and the liquid is absorbed, about 15-20 minutes. Remove from heat and keep covered until ready to serve.
3. While the rice cooks, pat the salmon dry with paper towels and season both sides with salt and black pepper. Heat a drizzle of oil in a medium nonstick skillet (use a large skillet for 4 servings) over medium-high heat. Place the salmon skin-side down in the hot pan. Cook until the skin is golden and crispy, 5-7 minutes. Flip the salmon and cook until just cooked through, 1-2 minutes more. Transfer the salmon to a plate and set aside. Wipe out the skillet.
4. Melt 1 tablespoon of butter (2 tablespoons for 4 servings) in the same skillet over medium heat. Add the cabbage and carrot mix and the scallion whites. Cook, stirring occasionally, until the vegetables are lightly browned, about 1-2 minutes. Add the minced garlic and as many chili flakes as you like (we recommend ½ teaspoon for 2 servings; 1 teaspoon for 4). Cook, stirring, until fragrant, about 1 minute more. Taste and season with salt and pepper if desired.
5. Push the vegetables to one side of the skillet. Return the salmon to the empty side of the pan. Spoon the prepared ponzu-hoisin mixture over the salmon. Cook until the sauce has slightly thickened and glazes the salmon, about 30-60 seconds. Turn off the heat. Transfer the salmon to a plate and stir the vegetables in the pan to coat them with the remaining sauce.
6. Divide the cooked rice between shallow bowls. Top with the saucy cabbage and carrots, then place the glazed salmon on top. Sprinkle with the reserved scallion greens and any remaining chili flakes if you like extra heat. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with other firm fish like trout or arctic char. Adjust cooking time as needed based on thickness.

What can I use instead of ponzu sauce?

If you don’t have ponzu, you can mix equal parts soy sauce and fresh lime or lemon juice with a pinch of sugar. The flavor will be similar but not identical.

Is this recipe gluten-free?

The recipe contains hoisin sauce and ponzu, which typically include wheat. For a gluten-free version, use tamari instead of ponzu and a gluten-free hoisin sauce.