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RECIPESarrowRice CookersarrowTopped Salmon Quinoa Bowl
Topped Salmon Quinoa Bowl
  A scrumptiously satisfying power bowl. Topped with lightly salted pan-fried salmon, kale and stir-fried mushroom. Enjoy the bowl with our original refreshing lime dressing!

Ingredients (serves 4): 

To Cook in the Rice Cooker:

  • 1 cup (rice measuring cup) tri-color quinoa
  • Water to fill to the water level 1 for “QUINOA"

Pickled celery:

  • 2 stalk celery hearts
  • 2 Tbsp. water
  • 4 Tbsp. apple cider vinegar
  • 1/2 tsp. sugar
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper


  • 4 salmon fillets (about 0.3 lb. each)
  • 1 tsp. salt
  • 1 Tbsp. vegetable oil

Other toppings:

  • 1/2 cup shallot, finely chopped
  • 8 oz. baby portabella mushroom
  • 1 Tbsp. vegetable oil
  • 1 tsp. chili powder
  • salt and pepper for taste
  • 1 cup baby kale, chopped


  • 1/3 cup mayonnaise
  • 1 fresh lime juice
  • 1 Tbsp. olive oil
  • Zest of one lime


  • 10 sprigs cilantro

This recipe was developed for Zojirushi Rice Cooker NL-BAC05. Adjustments may be necessary when using other models. 


Measure quinoa accurately using the measuring cup that came with your rice cooker and add to the inner cooking pan. If quinoa is not pre-rinsed, place it in a fine mesh strainer, rinse with water and add to the inner cooking pan. Add water to the corresponding water level for “QUINOA.Cook using the "QUINOA" setting. When quinoa completes cooking, fluff, cover, and keep warm. 


Prepare pickled celery. Slice celery into thin diagonal slices and place in a heat resistant bowl. In a small sauce pan, place water, apple cider vinegar, sugar, salt and pepper. Stir occasionally over medium heat until sugar has completely melted and is brought to a boil. Pour hot liquid over celery slices. Allow to cool to room temperature.


Prepare the salmon filet. Sprinkle salt evenly over the fillet and allow to set for 15 minutes.


Prepare other toppings. Slice mushrooms. In a large frying pan warm 1 tablespoon of oil over medium-high heat. Stir in shallot, season with chili powder, salt and pepper, and cook for 1 minute. Add mushroom slices, season with salt and pepper if needed, and sauté for 4 minutes. Turn heat off and transfer to a plate. Wipe the frying pan.


Rinse salmon from step 3, then pat dry with a paper towel. In the same pan, warm 1 tablespoon of oil over medium-high heat. Place salmon skin side down and cook for 3 minutes or until the skin is crisp. Flip the salmon and cook until done, 3 to 5 minutes. Transfer to a cutting board.


Cut cooked salmon into 2-inch pieces. Remove bone and skin if desired.


When quinoa completes cooking, distribute to individual bowls. Top with mushroom, kale, pickled celery and salmon. 


Mix all dressing ingredients in a small bowl. Drizzle each quinoa bowl with 1 tablespoon of dressing. Chop and garnish with cilantro. Serve any remaining dressing on the side.


Serve while warm.



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