Prepare Collard Greens - Remove the tough stems from the collard green leaves and blanch them in boiling water for 1-2 minutes until slightly tender. Plunge the leaves into ice water to stop the cooking process, then pat dry with paper towels. - Be sure not to overcook the collard greens, as you want them to retain their vibrant color and slight crunch for the sushi rolls. If collard greens are hard to find, you can substitute with kale or Swiss chard.

Cook Andouille Sausage - In a skillet over medium heat, cook the Andouille sausage slices until browned and cooked through, about 5-6 minutes. Transfer to a plate lined with paper towels to drain off excess grease. - To keep the Andouille sausage from becoming too greasy, you can use a paper towel to blot the excess oil after cooking. If Andouille sausage is too spicy for your liking, smoked turkey sausage can be a milder alternative.

Prepare Rice and Fillings - Cook the white rice according to package instructions and let it cool slightly. Thinly slice the bell peppers into strips and set aside. Mix Creole seasoning into the rice for added flavor. - Using sushi rice instead of white rice can enhance the stickiness of the rice and help the sushi rolls hold together better. Feel free to customize the fillings with your favorite vegetables or proteins.

Assemble Sushi Rolls - Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of seasoned rice over the nori, leaving a small border at the top. Arrange collard greens, Andouille sausage slices, and bell pepper strips along the center of the rice. - Roll the sushi tightly using the bamboo mat to shape it. Wetting your hands with water can prevent the rice from sticking too much. Don't worry if the rolls are not perfect; practice makes perfect!

Slice and Serve - Use a sharp knife to slice the rolled sushi into individual pieces. Wipe the knife clean with a damp cloth between cuts for clean slices. Serve the Mardi Gras Sushi Rolls with soy sauce for dipping. - For cleaner cuts, wet the knife blade before each slice. Garnish the sushi rolls with sesame seeds or green onions for a touch of color and extra flavor.