Tear corner of grains to vent + heat in microwave 90 sec (careful—it'll be hot!); if using a skillet, warm 2 min with 1 tbsp water; allow to cool

Cut cucumber + pineapple into bite-size pieces + thinly slice jalapeño

In 2 large jars, layer rice, salmon, cucumber, pineapple, edamame, jalapeño + half bag of pickled onion

Drizzle each with 2-3 tbsp ponzu dressing to taste; seal each jar + refrigerate until ready

When ready to eat, shake jars to coat everything in dressing — dig in!