Begin by rinsing 2 cups of short-grain white rice under cool running water until the water runs clear.

In a medium heavy saucepan, add the rinsed rice, quinoa, 1 tablespoon of mirin or sake, 2 teaspoons of soy sauce, and 2½ cups of water. Stir thoroughly.

Layer 5 ounces of sliced shiitake mushrooms on top of the rice mixture without stirring.

Place three skinless salmon fillets on top of the mushrooms and sprinkle with kosher salt.

Cover the pot with a lid slightly ajar and set over medium-high heat. Watch for small bubbles to form around the edges (about 5 minutes).

Reduce the heat to medium, cover the pot tightly, and let it simmer undisturbed for 15 minutes.

After 15 minutes, remove the pot from heat and let it rest with the lid on for 20 minutes.

While resting, whisk together 2 tablespoons of vinegar, 1 tablespoon of toasted sesame oil, 2½ sliced scallions, and 3 tablespoons of soy sauce in a small bowl.

Remove the lid, gently scrape moisture from it back into the pot, and flake the salmon into the rice.

Serve the One-Pot Salmon and Shiitake Rice in bowls with the reserved scallion-soy dressing drizzled over each portion.