Preparation

Make the salmon

Pat salmon dry with a paper towel. Place in a quart-size resealable plastic bag.

In a small bowl, combine salt, garlic, ginger, orange juice, vinegar, sesame oil, and soy sauce. Pour over the salmon. Seal bag and let marinate at room temperature for 10 to 15 minutes.

Make the rice

Meanwhile, in the bowl of a rice cooker, combine rice, salt, and water.

Place the steamer basket in the cooker. Remove salmon from bag and place in the basket, topping with minced ginger and garlic from the marinade.

Cover and switch cooker on. When the rice is cooked, about 15 minutes, let stand on warm.

Meanwhile, in a small microwave-safe bowl, combine rice vinegar and sugar. Heat 15 seconds in the microwave to dissolve sugar.

When the rice is cooked, uncover and, using tongs or oven mitts, carefully transfer steamer basket with salmon to a small plate. Place spinach on the rice. Replace steamer basket. Cover and let stand on warm for 10 minutes to steam the spinach.

Remove steamer basket again. Using tongs, transfer spinach to a bowl. Pour vinegar and sugar blend over rice, then stir well with a plastic spatula (typically provided with rice cookers) to incorporate and fluff rice.

Scoop rice into a wide, shallow bowl, and top with greens and salmon. Sprinkle with rice seasoning, if using.