Cook the black rice according to the package instructions.

In a bowl, whisk together extra virgin olive oil and a few drops of lemon juice.

In another bowl, flake the salmon and chop the arugula into small pieces; mix the arugula and salmon together.

Drain the rice and rinse it under cold water. Add the rice to the bowl with the oil and lemon mixture, then add the salmon and arugula. Let it rest in the refrigerator for one hour before serving.