Combine the beluga lentils and 1 cup water in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the lentils are tender, about 20 to 25 minutes. In a second saucepan, make the pickling liquid by combining the rice vinegar, raw sugar, ¾ cup water, and a pinch of salt. Bring to a boil.
Peel and cut the carrot into thin sticks. Remove the Swiss chard stems from the leaves (reserve the whole leaves) and cut the stems into thin sticks. Add the carrots and Swiss chard stems to the saucepan with the boiling pickling liquid. Simmer the vegetables for 5 minutes, then transfer to a heatproof bowl with the pickling liquid. Place pickles in the refrigerator.
Combine the quinoa speckled rice, 1¼ cups water, and a pinch of salt in the saucepan used for pickling and bring to a boil. Reduce heat to low and cook, covered, until all of the water is absorbed and the grains are tender, about 15 to 18 minutes.
Thinly slice the scallions. Dice the cucumber. Chop the snap peas. Add the cooked lentils to a large bowl and toss with the scallions, cucumber, snap peas, sesame seeds, and just 2 tbsp tamari. Rinse and return the saucepan from the lentils to high heat with 1 inch of water. Trim the asparagus and add with the chard leaves to the boiling water. Cook until bright green, about 1 minute, and drain.
Lay a piece of plastic wrap on a clean work surface. Place 1 nori wrap on top of the plastic, rough side up. Scoop half of the rice onto the nori and with damp fingers, spread and press the rice onto the nori. Layer on some of the pickled vegetables, asparagus, and chard leaves about 2 inches from the bottom.
Use the plastic wrap to help roll the bottom over the top of your filling and gently press the roll as you go. Dampen the end of the roll with water to seal. Repeat with second roll. Slice the rolls into sushi or serve as sushi-ritos. Chop and toss any remaining pickled vegetables with the sesame lentil salad. Serve the sushi-rito with the sesame lentil salad and remaining tamari for dipping.