Make the sunflower-miso paste: Place the sunflower seeds, tahini, lemon juice, miso, ginger, garlic, vinegar, brown rice syrup, and sesame oil in a small food processor. Pulse the ingredients together until you get a paste consistency.

Roll the sushi: Place a ½ sheet of the nori shiny side down on a bamboo mat along the edge nearest you. Place a ½ collard leaf on top of the nori, checking to be sure that the collard doesn’t extend beyond the nori in the back. (If it sticks out the sides it’s ok). The nori will need to stick to itself after you roll up the roll, otherwise it’ll fall apart.

Spread a little less than ¼ of the paste in the front ⅓ of the nori/collard piece (My photo above doesn’t show it well, but there is empty space behind the pile of filling). Place the cucumber, beet, avocado, and microgreens on top of the paste, being careful not to overfill.

Take a bit of water and, using your finger, dab a strip of water on the back edge of the nori (it’ll help it stick together when it’s rolled). Roll the nori over the fillings, using the bamboo mat to help. Place the roll cut side down.

With a very sharp knife, cut the roll into pieces. Wipe off knife with a damp cloth in between each cut. Repeat steps to make the remaining 3 rolls.

Garnish rolls with sesame seeds and serve with tamari and pickled ginger.