ZOJIRUSHI
facebook twitter youtube
RECIPESarrowOther Electric ProductsarrowTopped 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!

<For 3 cup Zojirushi Rice Cooker NL-BAC05>
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

Salmon:

  • 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

Dressing: 

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

Garnish:

  • 10 sprigs cilantro

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

1

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 water level marked “1” for “Quinoa” and cook using the "Quinoa" setting. When quinoa completes cooking, fluff, cover, and keep warm. 

2

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.

3

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

4

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.

5

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.

6

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

7

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

8

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.

9

Serve while warm.

10

Enjoy!

French Onion Tart with Olives and Goat Cheese
Mini Toaster Oven Quiche
Topped Salmon Quinoa Bowl
Dorayaki (Adzuki Bean Pancake Dessert)
Imo Yokan (Sweet Potato Dessert)
Mushi Manju (Sweet Steamed Cakes)
Bai Qie Ji (Poached Chicken served with Green Onion Sauce)
Cauliflower Soup
Chicken and Vegetable Soup
Creamy Chicken Stew
Green Pea Soup
Hearty Slow-Cooked Chili
Nimono (Japanese Summer Vegetable Stew)
Pot-au-Feu (Beef Stew)
Russian Borscht
Steamed Cheesecake
Vegetable Lentil Soup
Chanko-Nabe
Cha-Shabu
Cheesy Grilled Potato
Chicken Breast Cacciatore
Chinese Pork Dumplings
Chocolate Fondue
Chocolate Raspberry Tofu Pie
Crème Brûlée au Chocolat (Chocolate Creme Brulée)
Daikon Pork Layered Hot Pot
Duck Confit with Cherry Sauce
Fava Bean Risotto
Ham and Egg Breakfast Galette with Avocado
Hiyashi Chawanmushi (Japanese Cold Egg Custard)
Irish Potato Pancakes
Japanese Style Teriyaki Chicken
Ma Lai Gao (Cantonese Steamed Cake)
Matcha (Powdered Green Tea) Steamed Cake
Mini-Hamburger
Mizutaki
Moules au Vin Blanc (Belgian Mussels)
Oden
One Pot Tomato Sausage Penne
Pasta A'la Zo
Pepper Beef Chow Fun (Rice Noodles)
Salmon Sensation
Salmon Kobumaki (Kelp Rolls)
Self-Serve Cheese Fondue
Slow Cooking Wine Stew
Soy Milk-Nabe
Spanish Chicken and Chorizo Grill
Sukiyaki
Sukiyaki (Quick & Easy)
Terrine de Poisson (Fish Terrine)
Thai Pumpkin Pudding Pie
Thick Style Matcha Hotcakes
Tomato-Nabe
Veggie Chicken Rolls
Warm Seafood and Veggie Salad
Yudofu
Bacon Cheese Burger
Blueberry Whole Wheat Pancakes
Buenos Días Burrito
Cheesy Spicy Dak-galbi
Cheesy Spinach Munches
Chicken Yakisoba with Vegetables
Chocolate Chip French Toast
Chocolate-Chocolate Crepes
Choux de Bruxelles au Bacon et à la Crème (Creamed Brussels Sprouts with Bacon)
Crabby Shrooms
Diced Steak with Chimichurri Sauce
Diced Steak with Japanese Grilling Sauce
Dragon Well Shrimp (Stir-Fried Shrimp with Longjing Tea)
Eggnog Dipped Toast
Falafel Fan Pita
Garlic Rice
Ginger Pork (Japanese Shoga-Yaki)
Gluten Free Pancake
Good-time Cake Pops
Grilled Vegetables with Balsamic Vinegar Sauce
Grilled Vegetables with Miso Mayonnaise Dip
Guo Tie (Fried Pot Stickers)
Irish Good Morning
Miso Garlic Pork & Mushroom Stir-Fry
Miso-Marinated Chicken Teppanyaki
Okonomiyaki, Hiroshima-Style
Okonomiyaki with Shrimp, Kansai-Style
Pancake
Seafood Jeon (Korean-Style Pancakes)
Southwestern Appetizer
Spring Color Crepe
Steak
Tofu Hamburger
Vegetable Fajita
Vegetable Stuffed Tomatoes
Veggie Guo Tie Pot Stick
Yogurt French Toast with Fruit
Baked Sea Bass with Yuzu Pepper
Crunchy Asparagus and Shrimp Skewers
Ground Chicken Skewers (Tsukune)
Miso-Marinated Chicken Kushiyaki
Nasu Kabayaki (Grilled Eggplant)
Oysters Rockefeller
Stuffed Potato Mushroom Skewers
Teriyaki Yellowtail (Buri or Hamachi)
Coffee Marinated Grilled Steak with Garlic Soy Sauce
Genghis Khan (Japanese Barbequed Lamb)
Grilled Cheese Burger with Portobello and Onion
Grilled Fruit with Lemon Ricotta Cheese
Grilled Vegetables with Parmesan Cheese
Grilled Veggie Open Faced Sandwich
Lamb Kebabs
Salmon Burgers with Tzatziki
Tender Grilled Octopus
Bacon Wrapped Scallops with Asian Sauce
Italian Caprese Toast
Pigs in a Blanket