A dull or lightweight knife can sometimes snag on the almonds, pulling rather than cutting them. This can rip the nori and make the slices uneven. To prevent this, make sure your knife is very sharp and exert a little extra force when cutting pieces.

Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 15 minutes
Makes 4 rolls (24 pieces)

Four 4 x 7-in (10 x 18 cm) nori sheets
2 cups (350 g) Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi “Rice” or Multi-Grain Sushi Rice
1 teaspoon Sesame Soy Mustard
4 teaspoons toasted almond slivers, roughly chopped
8 asparagus spears, blanched

Place one sheet of the nori horizontally on a bamboo rolling mat, rough side up. Wet your fingertips, then spread about ½ cup (100 g) of the sushi rice in a thin, even layer across the bottom ¾ of the nori.
Smear ¼ teaspoon of the Sesame Soy Mustard across the center of the rice. Add 1 teaspoon of the almonds across the center. Arrange 2 of the asparagus spears across the center of the rice. The tips should extend past the edges of the nori.
Dip your fingertips in water again. Place your thumbs underneath the bamboo rolling mat. Fold the bottom of the mat so that the bottom edge of the nori fits just over the asparagus spears. (Do not allow the edge of the mat to get stuck in the fold!) Lift the edge of the mat. (The nori should stay in place.) Continue rolling until the roll is complete. Gently shape the roll into a rectangle by pressing your forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.
Allow the roll to rest seam-side down on a cutting board. Meanwhile, repeat the steps to complete the remaining rolls. Cut each roll into 6 pieces using a very sharp knife dipped lightly in water. Serve immediately.