1 tsp honey (or agave nectar as a vegan alternative)
1 tbsp black sesame seeds
toasted peanuts and cashews
cilantro and fresh squeezed lime juice, for topping
Cook rice according to directions. In a saute pan, heat sesame oil over low heat. Add sesame seeds, garlic, spices, vinegar, aminos, honey, and chili paste. Saute until garlic is cooked through. Add rice and saute until garlic and sauce is evenly distributed throughout it. Place rice in a bowl and chill in the refrigerator for 1 hour.
While rice is cooling, toast peanuts and cashews in the skillet until slightly browned.
Remove rice from refrigerator. Add avocado, mango, red onion, and red pepper to the bowl. Stir to evenly combine. Divide the salad among four (or two) plates. Top with cilantro leaves, a squeeze of lime juice, and a sprinkle with toasted nuts and sesame seeds.