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  • Blue Dragon sushi nori
  • Blue Dragon sushi rice
  • Blue Dragon Sushi Su
  • 600 ml water
  • Blue Dragon wasabi paste
  • Ca. 80 g fresh salmon, cut into strips, ca. 2 cm thick
  • Blue Dragon teriyaki sauce
  • Salt and pepper
  • 1 cucumber, cut into strips
  • 1 tsp. mayonnaise
  • 1 tsp. chives
  • Avocado, cut into strips
  • 1 tsp. roasted sesame
  • Blue Dragon Japanese soy sauce
  • Blue Dragon ginger

Preparation method:

  1. Firstly, marinade the salmon in the teriyaki sauce (4 tbsp.) and possibly season with salt and pepper. Leave in the fridge for ca. 30 minutes.
  2. Prepare the sushi rice (500 g):
    Step 1: Rinse the rice a few times (2-3) in a big bowl until the water is almost clear.
    Step 2: Pour the rice, 600 ml of water into a pot with a matching lid. Cook the rice on high heat, then reduce the heat to a minimum and cook for another 10 minutes. Finally, turn the heat off and leave for 10 minutes with the lid on.
    Step 3: Add 100 ml of Blue Dragon sushi su to the rice.
  3. Preheat the oven to 200*C. Bake the salmon spread on the baking sheet for ca. 15 minutes until it begins to caramelize. Then, leave to cool.
  4. Put the matt nori (the rough one) on the sushi mat the upper side up, so that the lower edge is aligned with the edge of the mat. Put the rice on the nori leaf, spread it gently across almost the entire surface of the nori, leaving only the free upper edge, ca. 1,5-2 cm. This will allow you to “close” the roll. The rice should not be too compacted, it should be “puffy”.
  5. Put a bit of wasabi (the amount acc. to your preference) on the rice. Put baked pork in the middle of the rice and spread the mayonnaise on it. Put the strips individually, so that they cover the entire width of the mat. Sprinkle everything with roasted sesame and chives.
  6. Make the roll with your fingers and hold “the stuffing”. Squeeze the roll precisely leaving a free edge.
  7. When our makis are properly glued, we can roll the whole in such a way that the roll wraps the nori. Pour a few drops of the teriyaki sauce on the rolls before serving. Cut the makis into 6 or 8 pieces. Sprinkle them with sesame and serve with the soy sauce, extra wasabi and Blue Dragon marinated ginger.
You can make such makis using any ingredients. When composing them, remember that the flavours should complement. Sweet and delicate ingredients should be seasoned with something sour or spicy and your makis will always be tasty!