Spicy POM-Ginger Salmon Rice Bowl

A spicy, air fryer salmon rice bowl: brown rice simmered with POM Wonderful® 100% Pomegranate Juice, salmon marinated in the same juice with ginger and honey, and a three-ingredient POM Sriracha drizzle to finish. No stovetop searing, no marinating overnight, ready start to finish in 45 minutes.

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 rice 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.

Use skin-on fillets. The skin protects the flesh in the air fryer and crisps up rather than drying out. Place skin side down and don't flip.

Marinate briefly, not overnight. The pomegranate marinade has honey in it, so more than 20-30 minutes on the counter risks the sugars over-caramelizing in the air fryer before the inside is done. This is a same-day marinade, not a make-ahead one.

Simmer the rice low and slow. Cover and keep it on the lowest heat for the full 40-45 minutes. Rushing this with higher heat scorches the bottom before the grains cook through, and it's where the pomegranate juice's color and flavor actually develop.

Cooking with pomegranate juice doesn't cost you the antioxidants. The antioxidants in pomegranate juice are tough enough to survive simmering on the stovetop for up to two hours, so reducing it into the rice liquid isn't a tradeoff.

Sriracha sauce keeps well. Mix it up to two days ahead and store covered in the fridge. It's just three ingredients, so it doesn't lose anything sitting.

Toast the nori right before serving. A few seconds over a low flame or in a dry pan brings out the aroma; do it too far ahead and it turns chewy instead of crisp.

Choose skin-on, and wild-caught if you can find it. The skin is what keeps the fillet from drying out in the air fryer, so don't swap it for skinless here. Wild-caught salmon tends to hold up slightly better to the high heat than farmed, but either works.

Skillet Salmon Rice Bowl. No air fryer? Sear the marinated fillets skin side down in a hot nonstick skillet, 3-4 minutes per side, or bake at 400°F for 10-12 minutes until just cooked through.

Extra Spicy. Double the Sriracha in the drizzle and add a few slices of fresh jalapeño or a pinch of red pepper flakes to the marinade.

White Rice Version. Swap brown rice for jasmine or sushi rice, adjusting water and cook time per package directions. The pomegranate juice still goes in with the cooking liquid.

Extra Crunch. Add shredded cabbage, edamame, or quick-pickled cucumber to the bowl toppings alongside the avocado and radish.

Make-Ahead Bowl. Cook the rice and salmon up to a day ahead and store separately in the fridge; reheat gently and assemble fresh with the toppings and Sriracha drizzle just before serving, so the avocado and nori stay at their best.

Q: How do you make a salmon rice bowl?
‍A: Simmer rice with a portion of the cooking liquid replaced by pomegranate juice, marinate salmon fillets briefly in a pomegranate-ginger-honey mixture, then cook the salmon (air fryer, skillet, or oven all work) and assemble over the rice with toppings and a sauce drizzle.

Q: Is a salmon rice bowl healthy?
‍A: Salmon is a lean protein source. POM Wonderful® 100-percent pomegranate juice is a good source of potassium, an important electrolyte for healthy muscle function. As with any dish, overall balance comes down to portion and what's served alongside it.

Q: What do you serve with a pomegranate salmon rice bowl?
‍A: This one is a complete meal on its own with rice, protein, and toppings built in, but a simple cucumber salad or steamed edamame on the side rounds it out well for a larger dinner.

Q: Can you make this ahead of time?
‍A: The rice and salmon can both be cooked a day ahead and refrigerated separately. Reheat gently and assemble with fresh toppings, avocado, and the Sriracha drizzle right before serving.

Q: Do the antioxidants in pomegranate juice survive cooking?
‍A: Yes. The antioxidants in pomegranate juice are tough enough to survive simmering on the stovetop for up to two hours, so using it in the rice or the marinade doesn't reduce its benefit.

Q: What can you put in a salmon rice bowl?
‍A: Beyond the avocado, radish, sesame seeds, and nori here, cucumber, edamame, shredded cabbage, or a quick-pickled vegetable all work well. The rice and salmon are the anchor; toppings are where to customize for what's in the fridge.

Q: How do you store leftovers?
‍A: Store the rice, salmon, and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and salmon gently (microwave or a covered skillet on low) and add the avocado, radish, and nori fresh at serving, they don't hold up well once refrigerated.