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 again 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, keeping green and white portions separate. Mince garlic. Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.

Combine ponzu, ginger, remaining white portions of green onions, and ½ tsp. olive oil in a mixing bowl until ginger is completely combined. Set aside.

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. Stir occasionally until warmed through, 2-3 minutes. Remove rice to a plate. Wipe pan clean and reserve.

Return pan used to cook rice and mushrooms to medium-high heat. Add 1 tsp. olive oil and salmon, skin side up, to hot pan and sear until golden brown, 4-6 minutes. Flip salmon, and cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from burner. Plate dish as pictured on front of card, garnishing salmon with sauce and vegetables with green portions of green onions. Bon appétit!