Black rice with salmon and avocado, a fresh and colorful summer main course, ideal for a quick lunch even outside the house. If you’ve tried the black rice salad with strawberries, you can’t miss this version. A vegetarian and very simple recipe that involves cooking the rice in a pressure cooker for a better and more practical result. The pressure cooker, in fact, not only shortens cooking times but also helps maintain the nutritional properties of the food.
You can choose to dress the cold black rice salad with ingredients you like best. For this version, I used smoked salmon and avocado: a well-known combination that everyone in the family loves. I then dressed the rice salad with a citronette made from oil, lime, and parsley that will give a special taste to this cold dish. Now, follow me in the kitchen because the black rice with salmon and avocado will be ready in a click!
If you are interested in other rice salad recipes, check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Summer
- Energy 365.33 (Kcal)
- Carbohydrates 41.94 (g) of which sugars 1.17 (g)
- Proteins 11.12 (g)
- Fat 17.83 (g) of which saturated 2.51 (g)of which unsaturated 7.35 (g)
- Fibers 5.72 (g)
- Sodium 1,641.43 (mg)
Indicative values for a portion of 320 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup black rice
- 1.75 cups water
- 1 teaspoon coarse salt
- 3.5 oz smoked salmon
- 1 avocado
- 2 tablespoons extra virgin olive oil
- 1/2 lime juice
- chopped parsley (to taste)
- salt (to taste)
Tools
- Pressure Cooker
- Cutting Board
- Knife
- Bowl
- Small Bowl
Steps
First of all, I imagine you’re wondering about the rice to water ratio for this cooking method. I’ll explain right away: for 100g of rice, you need to add 200g of water. You can still cook the rice using the traditional method, but extend the cooking time.
Let’s see how to proceed with the boiling in a pressure cooker. First, rinse the rice very well under running water. Then drain it and put it into the pot with water and coarse salt. Close the pot and bring it to maximum power. From the beginning of the whistle, cook the rice for 4 minutes. Obviously, cooking times vary depending on the type of pressure cooker you use.
After the cooking time, gradually release the steam and before opening the pot, put it under a stream of cold water for a few seconds. This way it will cool more quickly and you’ll stop the rice from cooking further.
In the meantime, while the rice cools, prepare the ingredients. Cut the smoked salmon into small pieces and clean the avocado. Cut it in half, remove the pit, and use a knife to extract the flesh.
Then cut the flesh into cubes and transfer the avocado and salmon into a bowl. Separately, prepare the citronette by mixing the oil with the juice of half a lime and the chopped parsley. I used fresh parsley, but you can also use frozen.
Add the rice to the bowl with the salmon and avocado and the previously prepared citronette.
The black rice salad with smoked salmon is ready, enjoy your meal!
Variations and Tips
The black rice salad with smoked salmon and avocado can be stored in the refrigerator for one or two days in a container with a lid. As an alternative to smoked salmon, you can use fresh salmon after cooking it in a pan with oil and herbs or spices. You can also use it raw, but you must pay attention to the fish freezing steps to ensure it can be consumed uncooked for this recipe.
For extra flavor, you can add cherry tomatoes or replace the parsley with fresh chopped cilantro.
