Veggie Sushi with Sunflower Miso Paste

Ingredients

• 1 cup raw sunflower seeds, soaked for at least 6 hours
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon white miso paste
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 teaspoon rice vinegar
• 1 teaspoon brown rice syrup, honey, or agave
• 1 teaspoon toasted sesame oil
• 2 nori sheets, cut in half widthwise
• 2 large collard leaves, cut in half lengthwise, stem removed*
• 8 long cucumber slices, about the size of a chopstick if you can cut it that small
• 1/2 beet, grated
• 1/2 avocado, sliced lengthwise
• Microgreens, a few pinches for each roll
• Sesame seeds, for garnish
• Soy sauce or tamari, for serving
• Pickled ginger, for serving

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