Enjoy this traditional Japanese Breakfast Rice Bowl packed with protein and energy!
Toss the rice with the cilantro and place equal amounts of the rice mixture in 4 soup bowls, arrange the salmon, avocado, fruit and almonds in sections on top or around the rice. Drizzle the soy sauce and sriracha sauce evenly over all and serve with lime wedges.
Makes: 3 cups cooked rice plus about 4 cups toppings total
Serves 4; 3/4 cup cooked rice plus about 1 cup toppings per serving
Note: To toast nuts, heat a skillet over medium-high heat, add the nuts and cook 2 minutes or until beginning to lightly brown, stirring frequently. Immediately remove from skillet to prevent nuts from burning.