Rinse Sushi Rice in cold water for about a minute, drain.

Add Sushi Rice and Water to a medium pot, bring to a boil, cover, and turn heat to low cooking for 20 minutes.

In a small bowl add Rice Vinegar, Sugar, and Sea Salt.

Microwave for 30 seconds until Sugar dissolves, pour over cooked Rice and stir in.

Let Rice cool.

To blanch the Collard Greens, bring 5 cups of water to a simmer in a large pot.

Cut the thick stems off of the base of the leaves. Use a small knife to trim down the spine in the middle of the leaf. Cut it so the spine is as thin as can be with the leaf.

Fill a large bowl with ice cubes and water and set aside.

Add the Collard Greens to the simmering water and submerge for 60 seconds.

Remove Collard Greens and add them to the ice bath, submerge in the ice water for 10 seconds.

Remove and place on paper towels to dry.

Spread a spoonful or two of Rice on the inside of each Collard Green keeping it in the middle along the stem line.

Add a layer of Tuna, Carrots, Cucumber, and Avocado on top of the Rice. Be careful not to overfill or it'll be hard to roll up.

Roll each leaf up and cut into 1 inch pieces.

In a small bowl add Mayo and Siracha, mix well. Drizzle over sushi rolls.

Enjoy!