Rinse brown rice and combine with water in a rice cooker. Cook on brown rice setting. (If available.)

Rinse and prep asparagus. (Peel bottoms if necessary.)

After rice has been cooking for at least 30 minutes, add asparagus to steamer basket and place in rice cooker for 8-10 minutes. (Try to place and remove steamer basket quickly. Use oven mitts and avoid coming into contact with hot steam.)

Immediately rinse steamed asparagus with cool water.

Chop asparagus into 1-2 inch pieces and add to a large mixing bowl.

Add carrots to a food processor fitted with an S blade and pulse until finely chopped. Scrape carrots into the mixing bowl.

Add onion to food processor, pulse to finely chop and add to mixing bowl.

Wash dark leafy greens, pat dry, strip stems and discard. Add leaves to food processor, pulse to finely chop and add to mixing bowl.

Wash cucumber, chop into ½ inch cubes and add to mixing bowl. (Leave skin on.)

Stir to mix ingredients. When rice is done, add to mixing bowl (1/3 at a time) and stir to mix thoroughly.

Add teriyaki and stir until mixed.

Tear nori sheets into strips, and then tear a couple of strips into 1-inch pieces and sprinkle over ingredients in mixing bowl. Stir to mix and then repeat until all of the nori has been added and mixed.

Add almonds and stir to mix.

Serve salad cool or at room temperature topped with fresh diced avocado.