Let the power of steam help get a nourishing dinner on the table in less than an hour. Here, a mix of short-grain white rice and quinoa cooks in lightly seasoned water, acting as a protein-rich canvas for skinless salmon fillets and shiitake mushrooms that also conveniently get prepared in the same vessel. Feel free to experiment with your rice and grain of choice, though you may need to adjust the cook times accordingly. For the best rice results, resist peeking during the process! A flavorful scallion-soy sauce keeps things from feeling too austere, and it allows everyone to enjoy the fish-flecked rice to their liking. We call for skinless salmon here, but if you have skin-on fillets, you can cook them with their skins still intact and remove them after cooking (it will be easier to skin this way).

This recipe is made for the rice cooker: Proceed as you would in the following steps, set the rice on a “quick” or “normal” setting, and cook. Once done, keep the lid on for 5 minutes before opening and gently mixing with a rice paddle or spatula.