For dinner tonight I made these "sushi" rolls from the Vegetarian Times magazine. They're like your regular vegetable and avocado rolls, but with ground soaked sunflower seeds standing in for the glutenous rice. I stuffed mine with avocado, yellow pepper, carrot and steamed asparagus. I don't have a sushi mat so I did without, and they came out a little fat but still pretty good for someone who has only ever made sushi once before.
I did like the sunflower seed "rice," but I wasn't crazy about the final product. I think it was the collards that did it for me. The raw and chewy leaves really overpowered the nori, so I'll try making them again without the collards and just serve immediately to keep the rolls from getting soggy without them. I served them with a simple soup made with sauteed minced garlic and kale, vegetable broth, water and dark miso.