Ingredients

  • 4 C wild rice
  • 1/2 C quinoa
  • 2 tbsp mirin
  • 4 tsp plus 6 tbsp soy sauce
  • 10 oz shiitake mushrooms
  • 12-18 oz salmon, skinless
  • kosher salt, to taste
  • 4 tbsp rice vinegar, unseasoned
  • 2 tbsp seasame oil
  • 10 scallions, thinly sliced, divided

Instructions

  1. Gently stir rice, quinoa, mirin, 2 tsp. soy sauce, and 2½ cups water in a small Dutch oven or medium heavy saucepan with a tight-fitting lid to combine. Arrange mushrooms on top (no need to stir into rice). Gently place salmon fillets over mushrooms; lightly season fish with salt.

  2. Set pot over medium-high heat, cover, leaving lid slightly askew, and cook until small bubbles appear along the sides, about 5 minutes. Reduce heat to medium, cover pot tightly, and cook undisturbed 15 minutes. Remove from heat (do not remove lid) and let sit 20 minutes.

  3. Meanwhile, mix vinegar, oil, half of scallions, and remaining 3 Tbsp. soy sauce in a small bowl to combine. Set scallion-soy dressing aside.

  4. Uncover rice mixture, letting any water from lid drip back into pot. Using a rice paddle, heatproof rubber spatula, or flat-sided wooden spoon, carefully break apart salmon fillets into smaller pieces and fold into rice mixture. Mix in remaining scallions.

  5. Transfer rice mixture to shallow bowls and serve with reserved scallion-soy dressing alongside for spooning over.