Springtime Veggie Sushi with Almond Butter

Rinse and drain rice.

Place rice, 1 1/2 cups water and salt in a heavy pan with tight fitting lid, cover and bring to a boil.

Lower heat, and simmer 50 minutes.

After 50 minutes, remove from heat and let sit, covered, for 5 to 10 more minutes.

Allow to cool.

Mix cooled rice with brown rice vinegar.

In a large pot with a steamer basket, steam carrots and asparagus together until tender and vibrant in color, about 2 to 3 minutes.

Remove from heat and set aside to cool.

Place 1 nori sheet, shiny-side down, on a clean surface.

Spread a heaping 1/2 cup of rice evenly over the nori, leaving about 1 inch of the nori uncovered at the top and bottom.

Spead 1 tablespoon of the almond butter in a line across the rice, about 1 inch from the bottom of the rice closest to you.

Top with about a quarter of the carrots, aparagus and avocado.

Roll tightly with firm pressure, tucking in filling as you roll into a cylinder. If your roll does not stick together, dip your fingers in water and wet the nori seam.

Moisten a knife blade and slice into eight pieces.

Repeat process using remaining 3 nori sheets, carrot, asparagus, avocado and almond butter to make 32 pieces of sushi total.

Pour soy sauce and into a small bowl and sprinkle with sesame seeds. Serve alongside sushi for dipping.