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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.