Citrusy Salmon Black Rice Bowl with Cucumber and Snap Peas

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  • Total Time: 55 mins
  • Hands-on Time: 15 mins
  • Makes: 4 servings

Our Citrus Herb Marinade Mix transforms into a tangy dressing for this gorgeous rice bowl recipe featuring nutty black rice and flaky smoked salmon, with crisp green veggies adding vibrant color and crunch.


  • 1 cup black rice, rinsed

    2 cups + 2 tablespoons water, divided

    1 package Simply Organic Citrus Herb Marinade Mix

    2 teaspoons lemon juice

    3 tablespoons white wine vinegar

    1/4 cup olive oil

    1 tablespoon agave syrup

    1 clove garlic, minced

    1 medium Persian cucumber, seeded, halved lengthwise, sliced into 1/2-inch, half-moon pieces

    4 ounces snap peas, trimmed and sliced diagonally

    4 green onions, white and light green parts only, finely chopped

    Sea salt, to taste

    6 ounces smoked salmon, torn into bite-size pieces


    1. In a medium-sized saucepan over medium-high heat, bring rice and 2 cups water to a boil. Cover and reduce heat to a simmer. Cook for 30 to 40 minutes, until rice is soft, yet chewy, and liquid has been absorbed. Remove from heat and let cool.

    2. In a small bowl, whisk together marinade mix, remaining 2 tablespoons water, lemon juice, vinegar, olive oil, agave and garlic.

    3. In a large salad bowl, combine rice, cucumber, snap peas, green onions and salt. Pour dressing over top and stir gently until well combined. 

    4. Top salad with salmon and serve.

    Recipe Tip: 

    If you make the salad ahead of time, reserve cucumber until serving time to avoid discoloration from the black rice.

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