1 big bunch of collard greens, steamed
2-3 carrots boiled whole , cut in half length wise
1/4 tsp umeboshi paste
1tsp toasted sesame seeds
1/4 Cup caramelized red onions (made with olive oil and a touch of maple syrup and a pinch of sea salt)
bamboo sushi mat
Steam or blanch collard greens whole for about 2 minutes . Lay them out flat on the sushi mat Veins up, stems facing out. Alternate the direction of the stems so they are not all on one side. Cover sushi mat with one or two layers of collard greens then about 1/3 of the way up just like when making sushi .Place half a carrot, sesame seeds and the onions. Spread a thin layer of umeboshi paste . Then roll up all the ingredients in the mat and keeping the mat around the greens roll squeeze out any excess water. Place on a cutting board and cut the greens “log” into thin slices approx 12.