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  • Blue Dragon sushi rice
  • 600 ml water
  • Blue Dragon Sushi Su
  • Blue Dragon wasabi paste
  • Ca. 100 g smoked salmon, cut into thin slices
  • Cucumber, cut into strips
  • Crab sticks
  • Red peppers, cut into strips
  • 1 tsp. chives
  • Avocado, cut into strips
  • 1 lime or lemon

Preparation method:

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.

  1. Wrap your bamboo mat in a cling film – it will later make your work easier.
  2. Place the rice on the mat – apply as much as if you wanted to cover 2/3 of the nori. Try to form a regular rectangle.
  3. Put a bit of wasabi on the rice (acc. to your taste).
  4. Place the strips of vegetables and the salmon in the middle of the rice – place them individually so that they cover the entire width of the mat. Sprinkle with chives.
  5. Wrap gently to form rolls. The cling film will help you.
  6. Put the roll aside. Place the slices of smoked salmon on the mat on the same surface on which you put the rice.
  7. Put the roll on the slices of salmon and roll precisely so that the rice is wrapped in the fish.
  8. Put a thin slice of lemon or lime on each maki serving.
  9. 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!