Collard Wrap Cucumber Sushi Rolls

Collard Sushi 7

Last year, I made these tasty Greek-inspired collard wraps and promptly forgot about them, until this fabulous lady brought veggie collard wraps to a potluck party at my house.

Suddenly I was struck with the thought that collards might make an incredible substitute for nori sheets in sushi.

And I was right.

Can you still call something sushi when it contains no rice or sea vegetables, and is filled with a curry-flavoured spread? Hmm. I shall decree it so!

These wraps are a cinch to pull together, especially if you’ve already got your dip on hand in the fridge. You can use any combo of spreads and veggies – hummus would be awesome in here too; as would a sunflower or lentil paté.

I dipped my sushi in plain ‘ol tahini, which I now so heartily adore I’ll eat it straight up with a spoon. A light tamari or coconut aminos would also add a lovely saltiness to contrast the sweetness of the dip, but these rolls are definitely delicious enough on their own.

I created this recipe using ingredients from SPUD, who supplies me with an online credit. As always, any opinions I express about the products are my own. Get $20 off your first SPUD order by entering my special coupon code ‘Sondi’ at the checkout (it’s valid on orders of $40 or more). It’s a sweet deal: you get forty bucks worth of organic groceries for only $20. SPUD has locations in Metro Vancouver, Victoria, Calgary, Seattle, Los Angeles and San Francisco.

Collard Wrap Cucumber Sushi Rolls
Prep time
Cook time
Total time
gluten-free, dairy-free, vegan, soy-free, grain-free, sugar-free, egg-free
Recipe type: Main
Serves: 2 to 4
  • 4 large collard leaves, stems trimmed (leave the rib in)
  • ½ – ¾ cup curried sweet potato dip, or your favourite hummus
  • 1 small field cucumber, cut into matchsticks
  1. Place the collard leaves into a vegetable steamer and steam for about one minute, until they are bright green and pliable. Take them out of the steamer and allow them to cool.
  2. Spread one collard leaf width-wise on your cutting board. Put 2-3 tablespoons of the sweet potato dip on the bottom third of the leaf, then put ¼ of the cucumber matchsticks on top of the dip.
  3. Roll the leaf up tightly. Repeat with remaining leaves, then slice into sushi-sized pieces.
  4. Serves 2 as a main dish, 4 as an appetizer. Makes about 24 rolls.


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5 Responses to Collard Wrap Cucumber Sushi Rolls

  1. Shonalika July 2, 2014 at 2:29 pm #

    Mmm that pate sounds incredible! I love savoury-sweet combinations. I don’t have any collard greens to hand but I’m absolutely going to have to make that filling and wrap it in some random thing or the other, it sounds far too delicious to pass up:D

    • Sondi July 2, 2014 at 6:02 pm #

      You could use this filling with other greens, like chard, kale, or even steamed cabbage or lettuce.

  2. The merrymaker sisters aka Emma + Carla July 15, 2014 at 11:01 pm #

    These look and sound delicious! YUM! Love your site

    • Sondi July 15, 2014 at 11:45 pm #

      Yep, they are delicious – make ’em and see for yourself. :)


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