Bring a small pot with rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and fluff rice. Cover and set aside. While rice cooks, prepare ingredients.

Cut mushrooms into ¼" slices. Trim and mince white portions of green onions. Thinly slice remaining green portions on an angle. Mince garlic. Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.

Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and mushrooms to hot pan. Stir occasionally until lightly browned, 4-5 minutes. Add rice, peas, half the white portions of green onions (reserve remaining for sauce), garlic, ½ tsp. salt, and ¼ tsp. pepper to pan. Stir occasionally until warmed through, 2-3 minutes. Remove to a plate. Wipe pan clean and reserve.

Combine ponzu, ginger, remaining white portions of green onions, and ½ tsp. olive oil in a mixing bowl.

Return pan used to cook vegetables to medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Cook undisturbed until browned, 3-4 minutes. Flip, reduce heat to medium, and cook until firm and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes. Remove from burner. Remove fish skin with a fork, if desired. Plate dish as pictured on front of card, garnishing salmon with sauce and vegetables with green portions of green onions. Bon appétit!