Place one sheet of nori horizontally on a bamboo rolling mat, rough side up.
Wet your fingertips, then spread about ½ cup / 100 g (3.5 oz) of the sushi rice in a thin, even layer across the bottom ¾ of the nori.
Smear ¼ teaspoon of the Sesame Soy Mustard in a line across the center of the rice.
Sprinkle 1 teaspoon (5 ml / 0.2 fl oz) of the almonds over the mustard.
Arrange 2 of the asparagus spears across the center of the rice, allowing the tips to extend slightly past the edges of the nori.
Using your thumbs to lift the mat from the bottom, fold the edge of the nori up and over the fillings. Tuck it in tightly.
Continue rolling the mat forward, applying gentle pressure to create a firm, compact roll.
Gently shape the roll into a rectangle by pressing your forefingers on top of the mat while 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.
Dip a very sharp knife lightly in water and cut each roll into 6 even pieces.
Serve immediately.
Keep a small bowl of water mixed with a splash of rice vinegar (tezu) handy.
Dipping your fingers in it prevents the rice from sticking to your hands as you spread it on the nori.
