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Protein Packed Salmon Power Bowl with SunGold Kiwifruit Ponzu Sauce


For Marinade:

  • 2 SunGold kiwi fruit
  • 4 tbsp lemon juice
  • 2 tbsp rice wine vinegar
  • 2 tbsp low sodium soy sauce or gluten-free tamari
  • 1 cup loosely packed cilantro leaves

For Salmon Bowls:

  • 1 1/2 cups cooked brown rice
  • 8 ounces seared salmon or canned salmon
  • 2 SunGold kiwi fruit, peeled and sliced
  • 1 cup shredded carrots
  • 1/2 cucumber, chopped
  • 1/2 avocado, sliced
  • sesame seeds or gomasio, optional garnish to taste
  • cilantro leaves, optional garnish to taste


For Marinade:
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.

For Salmon Bowls:
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.

Recipe contributed by EA Stewart of Spicy RD Nutrition.

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