Prepare the sushi rice using this recipe

Wash the strawberries, trim off the green ends and cut the flesh into strips. Cut the cheese into strips as well. Trim off the ends of the asparagus, if necessary. Fill a little bowl with lukewarm water and add the vinegar. Use this mixture to moisten your hands.

Cover your bamboo rolling mat with cling film and place before you. Put one nori sheet on the mat with its rough side facing upward.Evenly spread rice over the nori while leaving space at the top and bottom of the sheet. It helps to moisten your hands with the vinegar water before touching the rice. 

Spread a bit of wasabi along the center (optional) and place about 1/2 of your strawberries, asparagus and feta cheese in the center, halfway between the top and bottom of the seaweed. 

Place your thumbs underneath the bamboo mat and lift the edge that is closest to you up and over the filling in the center. Curve the rest of your fingers over the bamboo mat and gently press along the length of the “log.” This motion presses the rice and the filling together and prevents the roll from being too loose.

Pull the edge of the bamboo toward you to fold it underneath your hands (as shown in the picture below), then continue to roll the sushi away from you until you’ve rolled past the far edge of the seaweed sheet.

Give the roll one good final squeeze to make sure it is sealed. Now remove the mat and set sushi aside for a few moments, to allow the damp seaweed to dry, before cutting it. Futomaki is traditionally cut into 8 pieces. To do so, make sure your knife is clean, damp, and sharp (to avoid tearing) and make a gentle cut down the middle. Move one half next to the other and cut both halves into four pieces.

Repeat with the remaining ingredients and serve with soy sauce or with a drizzle of balsam reduction!