POM-Ginger Salmon Rice Bowl

POM brown rice:

• 1 tablespoon sesame oil
• 2 scallions, thinly sliced
• 2 cloves garlic, minced
• 1½ cups brown rice
• 1 teaspoon kosher salt
• 2¾ cups water
• ½ cup POM Wonderful 100% Pomegranate Juice

POM-ginger marinated salmon:

• 1 tablespoon POM Wonderful 100% Pomegranate Juice
• ‍2 tablespoons honey
• 1" piece fresh ginger, grated
• 1 clove garlic, minced
• Kosher salt
• 4 (4–6 oz.) skin-on salmon fillets

POM Sriracha:

• ⅓ cup Sriracha
• 3 tablespoons POM Wonderful 100% Pomegranate Juice
• ‍1 tablespoon rice wine vinegar

Bowl toppings:

• 1 ripe avocado, thinly sliced
• 1 scallion, thinly sliced
• 2 watermelon radishes, thinly sliced
• 2 tablespoons black and white sesame seeds
• ½ cup POM Wonderful Pomegranate Arils
• ‍2 sheets Nori, thinly sliced

1. For the POM brown rice: Heat the sesame oil in a medium saucepan over medium heat. Add the scallions and garlic and cook 30 seconds. Add the brown rice, and salt and stir. Allow to toast for a minute then add water and POM Wonderful 100% Pomegranate Juice. Bring to a boil then reduce to a simmer. Cover and allow to cook for 40–45 minutes on the lowest heat.
2. Remove rice from heat and allow to rest for 10 minutes before fluffing with a fork. Set aside and keep warm.
3. For the POM-ginger marinated salmon: In a small bowl, combine the POM Wonderful 100% Pomegranate Juice, honey, ginger, and garlic and stir to combine. Season the salmon with salt and spread a quarter of the marinade on each fillet.
4. Preheat the air fryer to 400°F. Grease the basket with cooking spray and place the salmon fillet skin side down. Air fry for 8–10 minutes.
5. For the POM Sriracha: In a small bowl, combine the Sriracha, POM Wonderful 100% Pomegranate Juice, and rice wine vinegar. Set aside.
6. To assemble, divide the rice into four bowls. Arrange toppings as desired and top with cooked salmon. Drizzle with POM Sriracha.