Preheat the oven to 425°F.
In a medium saucepan, combine the ponzu sauce ingredients and bring to a boil. Reduce the heat to medium-low and simmer for 5-10 minutes, whisking to dissolve the sugar. Remove from the heat and let stand for 5 minutes. Strain through a fine-mesh strainer.
Bring the rice, 2 cups of water and a pinch of salt to a boil in a medium saucepan. Reduce the heat to low and simmer, covered, for 15 minutes or until the water is absorbed.
Place the branzini on a baking sheet, drizzle with olive oil and sprinkle liberally with salt and pepper, including the cavity.
Heat a large ovenproof or other skillet over high heat. Add the branzini and cook for 3 minutes per side, until the skin is crisp. Transfer to the oven (using a baking sheet if you don't have an ovenproof skillet) and roast for 7-9 minutes, until cooked through.
On a second baking sheet, toss the bok choy and snap peas with the oil and a pinch of salt and pepper. Roast for 5 minutes, or until wilted.
Divide the rice between plates. Top with branzini, roasted vegetables and ponzu sauce. Garnish with furikake, lemon slices and cilantro.