Salmon Bowl

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  Ponzu sauce(60g)
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  Brown sugar(30g)
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  Garlic powder(3g)
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  Ginger, Fresh Root(1g)
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  Sesame Oil, Toasted(5g)
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  Cornstarch(5g)
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  Salmon
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  ½ teaspoon sea salt
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  Mayonnaise, Regular(180g)
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  Ponzu sauce(60g)
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  Brown sugar(10g)
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  ¼ teaspoon pepper freshly cracked black
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  Sesame seeds(30g)
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  Sesame Oil, Toasted(5g)
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  Ginger, Fresh Root(1g)
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  ¼ teaspoon sea salt
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  Rice, White, Long-Grain(960g)
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  Lettuce, Romaine(960g)
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  Beet
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  Carrots
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  Wonton Strips, Fried
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  Sesame seeds(5g)

Instructions

1. 1Mix the ponzu sauce, brown sugar, garlic powder, fresh ginger, toasted sesame oil, and cornstarch in a large bowl. Place the salmon skin-side up in the marinade, toss until fully coated, cover, and refrigerate for 30 minutes to 2 hours.
2. 2While the salmon marinates, combine the mayonnaise, ponzu sauce, brown sugar, sesame seeds, toasted sesame oil, fresh ginger, and salt in a food processor. Blend until smooth, then transfer to a small container and set aside.
3. 3Cook the white rice according to package directions on the stovetop over medium heat, stirring occasionally, until the rice is tender and water is absorbed (approximately 18–20 minutes). Fluff with a fork and set aside.
4. 4Wash and chop the romaine lettuce into bite-sized pieces. Peel and julienne the raw beets and carrots. Arrange prepared vegetables on a cutting board.
5. 5Remove the salmon from the refrigerator. Heat a large skillet over medium-high heat for 2 minutes until hot. Place the salmon skin-side up in the dry skillet and cook for 6–8 minutes until the flesh is opaque and flakes easily with a fork and internal temperature reaches 145°F.
6. 6Divide the cooked rice evenly into 4 airtight containers while hot. Layer the romaine lettuce, beets, and carrots on top of each portion of rice.
7. 7Top each container with one salmon fillet (skin removed if desired). Drizzle each bowl with the sesame-ginger dressing and sprinkle with wonton strips and sesame seeds.
8. 8Seal containers and refrigerate until ready to serve, up to 4 days.