BONG SUSHI

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BONG SUSHI

 Hello all, I am back after almost two weeks with an innovative recipe-Bong Sushi. You have heard of Sushi many times but have you tasted it? I personally haven't.  I want to but, very fewer options in my place. My sis asked if I could make Sushi for her which left me in deep trouble. Then I started off with my research but in vain. Suddenly, Bong Sushi clicked. Making the dish was fun. When my sis tried, she was like "Di, you are a food artist, I must admit..."

 Sushi is a Japanese dish, that looks like small balls or rolls. It is mainly made of vinegar floured rice and served with a garnish of vegetable, raw seafood etc. It is an appetizer.  The ingredients needed to prepare Sushi are very rare to find in my place. Thus, I have used all local ingredients.

 Those who hate to have Taro leaves/Kochu pata will fall in love with this dish. The succulent smell of the dish is hypnotizing. I personally hate all these leaves but when I came up with this dish, Ahhh it was yummy!!!!
Do try once and let me know. 

 Let's check the nutrition fact of the main ingredients: 
-Taro leaf or Kochu Pata is an excellent source of ascorbic acid and dietary fiber. 
-It is rich in iron, zinc, phosphorous, Vitamin c, copper, and manganese. 
-It contains low saturated fat and very low in Sodium and Cholesterol. 
-It is good to heart.
-Based on regular research, it is seen that it prevents Cancer.
-Very effective for pregnant women.
So, you should have Taro leaves at least once every month. Prepare different dishes using it and let your kids have fun while eating it. 

 Straight to the recipe from my Kitchen:

Ingredients: (Serves 4)
Kochu Pata or Taro leaf: 2 medium size
Prawn: 200 gm
Cucumber: 1 julienne
Carrot: 1 julienne
Oregano for seasoning
Mixed Herbs for seasoning
Capsicum: 1 julienne
Sticky Rice: 2 cups
Paneer: 200 gm julienne
Coconut Milk (Optional): ½ cup
Chopped Chilly as per taste
Chopped Garlic: tablespoon
Mayonnaise
Butter for flavor
Lemon juice: 1 teaspoon
Salt
Sugar
Vinegar
Water

Prawn
Julienne veggies and paneer

Kochu Pata & taro leaf
Directions:
Preparation of sticky rice:
Resine the rice in cold water and drain completely
Place the rice and add 5-6 cups of water in a shallow bottomed saucepan and cover it.
Cook for 4-5 minutes in high flame.
Now, lower the flame and let it cook for another 15-16 minutes till the water is completely soaked.
Take a plate and pour the rice evenly on it.
Sprinkle some vinegar, sugar, and salt and start mixing it until it cools down and turns sticky.
Your sticky rice is ready.

Preparation of the stuffing:
In a pan add 1 tablespoon of butter and garlic, and sauté
Add the prawns and sauté in low flame
When the prawns turn brownish add the veggies and paneer
Cook for 5-7 minutes and add the coconut milk and let it boil in high flame.
Stir constantly.
When the mixture turns saucy add oregano and mixed herbs and off the flame.
Add butter on the top and close the lid to get the succulent flavor
Your stuffing is ready


Preparation of Bong Sushi:
Brush lemon juice on the Kochu Pata
Steam the Kochu Pata and set it on a tray
Now, spread Mayonnaise on the Kochu Pata
Add sticky rice evenly at the side of the leaf
Level the julienned cucumber, carrot, capsicum, panner and prawn one on the other along the center of the rice
Be sure not to overfill it
Using your fingertips press them in place
Now wrap the Kochu Pata slowly so that it doesn’t tear
Slice the roll in 4-5 size
Bong Sushi is ready to eat
Try it with different fillings

Spread Mayonnaise
Add sticky rice



Add cucumber
Add Carrot

Add prawn
Add paneer

Wrap the leaf
The wrap will look like this

Bong Sushi


N/B: Taste your food before serving. Use different ingredients like avocado, chicken strips, crab meat. 


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