Collard Green Sushi Rolls

Preheat the oven to 400°F. Combine the bamboo rice, 1 cup water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 15 to 18 minutes. Place a large nonstick skillet with 1 inch of salted water on to boil.

Drain the tofu and pat dry with paper towels. Cut the tofu into sticks, about ½ inch thick. Transfer the tofu to a baking sheet and toss with 1 tbsp vegetable oil, a pinch of salt and pepper, and just 1 tbsp of Sriracha. Roast the spicy tofu until crisp in places, about 18 to 20 minutes.

Peel the carrot and cut into sticks. Slice the cucumber into sticks. Halve the avocado, remove the pit, and thinly slice the flesh. Grate or mince the garlic. Prepare the collard greens by cutting away the tough stem. Add the whole collard green leaves to the boiling water, and press to submerge. Cook until bright green and pliable, about 1 to 2 minutes. Drain and rinse with cold water.

Place 1 or 2 collard green leaves (2 if they’re small, allowing them to overlap) on a clean surface. Scoop half of the rice onto the leaves. With damp fingers, spread the rice into a ¼ inch thick layer. Top rice with some of the carrot sticks, cucumber sticks, sliced avocado, and spicy tofu. Roll while pressing until it seals. Cut the roll in half. Repeat for the second roll.

To a large bowl, add the Arcadian greens, miso ginger dressing, and a pinch of salt and pepper. Top with any remaining sliced vegetables. Toss miso ginger salad well to combine.

Add the Vegenaise, minced garlic, a pinch of salt, and as much of the remaining Sriracha as you’d like to a small bowl. Mix the spicy mayo well to combine. Serve the collard green sushi rolls with the miso ginger salad. Serve the spicy mayo on the side for dipping.