Luntiang Lunes: Malunggay Sushi and California Maki

I feel guilty for not posting regularly for Luntiang Lunes. Although I try my very best to prepare vegetable base for my son's pack lunch everyday. I guess, this lessens my guilt a bit. : ) Anyways, I am back!
For the first Monday of September, I'm sharing a recipe which I found during my search for other ways to prepare and serve malunggay leaves. It's a highschool student's entry to a cooking contest. I'm so impressed by the student's creativity of making a modified nori out of malunggay leaves that I give it right away a shot.

Ingredient: adapted from  Rowena M. Anislagon and Edgelyn M. Garcia recipe from Holy Spirit National High School, Second Runner-up

o         2 pcs eggs

o         ½ cup cornstarch

o         2 cups finely grated malunggay leaves

o         ½ cup water

o         ½ tsp salt

o         1 ½ tsp sugar

o         1 pc cucumber

o         1 pc carrot

o         1 pc ripe mango

o         ½ kl rice

o         ¼ kl malagkit

o         2 pcs pandan leaves

o         2 tsp vinegar 

Preparation instructions:

1.        Steam rice and malagkit together until cooked. Add vinegar and sugar to taste to cooked rice       and malagkit.
2.     Grate malunggay leaves in a blender.
3.       Add beaten eggs to a mixture of cornstarch and water to finely grated malunggay leaves.
4.         Add salt and sugar to taste.
5.        Fry ¼ cup of the mixture of malunggay leaves to a non stick pan.

    6.        Roll cooked rice and malagkit in a modified wrapper of malunggay leaves and add filling of       pipino, carrots and ripe mango to form a California maki. 

I added toasted sesame seeds to prevent the rice from sticking on my sushi mat in rolling the california maki.
As for the sushi, I added also sesame seeds along with the filling. The sesame seeds added more flavor in the absence of the seaweed/nori.
Enjoy!