Preheat the oven to 400°F. Combine the quinoa speckled rice, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all the water is absorbed and the grains are tender, about 15 to 18 minutes.
Cut the sweet potato into long sticks, about ½ inch thick. Transfer to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast in the oven until tender and browned in places, about 10 to 12 minutes.
Bring a large nonstick skillet with 1 inch of water to a boil. Slice the cucumber into long sticks. Halve the avocado, remove the pit, and thinly slice the flesh. Prepare the collard greens by cutting away about 2 inches off the bottom of the tough stems, leaving mostly dark green leaves. Add the collard green leaves to the boiling water, and press to submerge. Cook until bright green, about 1 to 2 minutes. Drain and rinse with cool water.
Grate 1 clove garlic into a small bowl with a microplane. Add the Vegenaise to a small bowl along with as much or as little sriracha as you’d like, and a pinch of salt. Stir the spicy mayo well to combine.
Place 1 or 2 collard green leaves down (2 if they’re smaller, allowing them to overlap) on a clean work surface. Scoop half of the rice onto the leaves and, with damp fingers, spread the rice into a ¼ inch thick layer, to about 1 inch from the edges. Layer on some of the sliced cucumber, sliced avocado, and roasted sweet potato, about 2 inches from the bottom. Roll while pressing until closed. Halve and repeat for the second roll.
Return the skillet to high heat with 1 tsp vegetable oil. Once hot, add the edamame pods and as much of the togarashi as you’d like. Cook until hot and browned in places, about 3 to 4 minutes, and then season with salt. Serve the collard green sushi rolls with the togarashi edamame and spicy mayo on the side for dipping.