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Prepare collard leaves cutting and removing stem, washing and setting aside to dry.
Rinse rice (for best results, use short grain or sushi rice) in a sieve until it runs clear, transfer to pot and cook with 1 cup of boiling water and heat on low for 20 minutes.
Julienne squash and carrots, shred cabbage and slice avocado.
Divide ingredients across two collard leaves by layering sushi rice followed by vegetables, sliced avocado and a squeeze of lime and soy sauce.
Tuck in the top and bottom of the collard greens and roll into a log shape or 'sushi roll'.
Slice into bite size sushi pieces and enjoy.