Collard Green Sushi Style "Burritos"

Serves 4

Sushi Rice

2 cups water

1 cup short grain brown rice

2 tbsp. rice vinegar

2-3 tsp sugar (optional)

1/2 tsp. salt

Wasabi Avo “Guac”

1 large avocado, pitted and peeled

1 tsp. soy sauce

1/2-1 tsp. prepared wasabi paste

Pinch of salt to taste

Additional Ingredients

4 medium-large collard greens*

2 cups shaved carrots (or 2 cups store-bought shredded carrots)

1 1/2 cups shelled edamame

1 1/2 cups thinly shredded purple cabbage

To make the sushi rice - Bring the water to a boil and as soon it boils, add the rice, turn the heat to low, and cover the pot. Cook until tender and the water has absorbed, about 45 minutes.
Meanwhile, place vinegar, sugar, and salt in a small microwave safe bowl. Microwave for 30 seconds and stir to dissolve the sugar and salt.
Once the rice has cooked, place it in a large bowl, and fold in the vinegar mixture. Let cool to room temperature before using.
Meanwhile, prepare the wasabi avocado “guac.” Mash the avocado in a large bowl, and fold in all additional ingredients. Set aside.
Cut away the collard stems, and shave the spines, being careful not to poke holes in the leaves (optional).
Lay collard greens out on a flat surface, gently roll with a rolling pin to make the spines less stiff and more flexible, and place equal amounts of all ingredients on top.
Fold the sides of the leaf over your filling, and then fold one end over that, and roll as tightly as possible (like you’re folding a burrito).
Repeat with remaining rolls and serve.

Tips

Try and find large collard greens that are fully intact, without holes. If you can only find smaller collards, they’ll work fine, but they will be less “burrito” like.
You can of course use any sushi fillings you like, including fish!
This sushi rice recipe is not super traditional, as it’s a bit healthier. Feel free to use any sushi rice recipe you want.
The “guac” is maybe the best part of this whole recipe, so don’t be afraid to make a bigger batch or double up for these wraps!