Rinse 2 cups of short-grain rice under cold water until the water runs clear, then combine with ¼ cup quinoa, 1 tablespoon of mirin or sake, 2 teaspoons of soy sauce, and 2½ cups of water in a large pot.

Layer 5 ounces of sliced shiitake mushrooms atop the rice-quinoa mixture in the pot.

Place 3 skinless salmon fillets on top of the mushrooms and season lightly with kosher salt.

Cover the pot slightly and place it over medium-high heat; cook for about 5 minutes or until bubbles start to form.

Reduce the heat to medium and cover the pot tightly; allow to simmer undisturbed for 15 minutes.

After 15 minutes, remove the pot from heat but let it sit, still covered, for 20 minutes.

Prepare the scallion-soy dressing by mixing together 2 tablespoons of vinegar, 1 tablespoon of toasted sesame oil, sliced scallions, and any remaining soy sauce.

Flake the salmon into bite-sized pieces and gently toss with the rice and mushrooms.

Scoop the mixture into bowls and drizzle the scallion-soy dressing over the top.