sunflower-miso paste: (can be made ahead)
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 (or honey or agave)
1 teaspoon toasted sesame oil (toasted oil might technically not be a raw food, sub for non-toasted if you are a raw-only person, otherwise I recommend the toasted version for a nicer flavor)

rolls:
2 nori sheets, cut in half (widthwise)
2 large collard leaves, cut in half lengthwise, stem removed (*see note below)
8 long cucumber slices, about the size of a chopstick if you can cut it that small
1/2 beet grated, grated
1/2 avocado, sliced lengthwise
micro sprouts, a few pinches for each roll

for garnish or on the side:
sesame seeds, a few pinches for garnish
soy sauce or tamari, for dipping
pickled ginger, on the side