Start by cooking rice (I use a rice cooker) so that it has time to cool while you make everything else. 

When rice is done cooking put it in a large bowl and set it aside to cool. Meanwhile prepare dressing by combining all the dressing ingredients in a medium bowl or a jar and shaking together. 

To prepare vegetable, heat a large pot of water to a boil, and fill a medium bowl with ice water. Blanch the asparagus by quickly dropping it into the water and then removing it in about 10 seconds (you barely want to cook it and it should definitely still have a crunch, and not be wilted at all) and putting it into the ice bath using a slotted spoon or a spider. 

Add the peas to the boiling water and cook them about 30 seconds to a minute or until they are bright green and don't have any crunch to them but aren't soft and mushy. Add them to the ice bath to stop the cooking. Drain the peas and the asparagus and set aside. 

Combine the dressing with the cooled rice and then add the vegetables, green onions and top with the almonds. Season with salt if necessary. Let sit one hour before serving, and overnight is even better.