Cut the nori sheets in half to create two rectangular sheets. Scissors work well for this.

Fold the rice wine vinegar into the brown rice.

Prepare the veggies in long thing strips. Even slice the asparagus through the center to create thin pieces.

Lay the sheet of nori out horizontally.

Spread about a quarter cup of brown rice in a diamond shape at the right end of the nori sheet, exposing the two corners on that side.

Cut the cream cheese into thin slices, about 1/4 ounce each. Place on top of the brown rice, sprinkle on about a 1/2 ounce of the smoked salmon.

Lay the veggie strips down across the brown rice at 2 and 7 o’clock. One end will go through the corner. The other end will be almost in the center of the nori sheet.

Pull the bottom right corner up to the top center as the filling and rice are wrapped in and a cone is created.

Continue to roll the nori around to create a cone with a point at the bottom. Dip your finger in water and dollop it along the edge of the nori sheet. The water will help the remaining flap to seal up and keep the handroll intact.

Serve with a dollop of wasabi, sprinkle of soy sauce and/or pickled ginger, if desired.