This protein-packed bowl Salmon Power Bowl with SunGold Kiwi Ponzu Sauce is sure to fill you up and deliver some serious delicious flavour! Sungold kiwi add a nice balance of sweetness and acidity to cut through the richness of avocado and salmon.
EA Stewart of Spicy RD Nutrition

Ingredients
- For the Marinade:
- 2 SunGold kiwi fruit
- 1/4 cup (60 mL) lemon juice
- 2 tbsp (30 mL) rice wine vinegar
- 2 tbsp (30 mL) low sodium soy sauce or gluten-free tamari
- 1 cup (250 mL) loosely packed cilantro leaves
- 1 1/2 cups (375 mL) cooked brown rice
- 8 oz (226 g) seared salmon or canned salmon
- 2 SunGold kiwi fruit, peeled and sliced
- 1 cup (250 mL) shredded carrots
- 1/2 cucumber, chopped
- 1/2 avocado, sliced
- sesame seeds or gomasio, optional garnish to taste
- cilantro leaves, optional garnish to taste
Instructions
- Scoop the flesh out of the kiwi fruit and place in a blender along with the lemon juice, rice wine vinegar, soy sauce/tamari, and cilantro.
- Blend on high speed until smooth. Set aside until ready to use.
- Note: May be made ahead of time and stored in the refrigerator for up to 5 days.
- Place 3/4 cup cooked rice in each bowl, and top each with 4 ounces cooked salmon, 1 sliced Sungold kiwifruit, 1/2 cup carrots, 1/2 of the cucumber, 1/2 of the avocado slices, and 1/4 cup {or to taste} of the sauce.
- Sprinkle sesame seeds/gamasio on top of each bowl, and garnish with additional cilantro if desired.
This recipe was kindly provided by our featured member, Zespri Kiwifruit!