Boil the short grained rice according to the instructions on the package

Mix the rice vinegar and sugar until the sugar is dissolved. Add to the fully cooked rice and let cool completely.

Chop the asparagus into small pieces and pan sear for 2-3 minutes with a splash of soy. Let cool.

Shape rice into two snack-sized triangles. Add the asparagus filling to one of the halves and then press the triangles together. Shape with your hands. Repeat.

Serve right away or wrap in plastic wrap for a quick snack later.