• banner-4
  • banner-3
  • banner-2



  • 2 leaves Blue Dragon sushi nori
  • Blue Dragon sushi rice
  • Blue Dragon Sushi Su
  • Blue Dragon wasabi paste
  • Ca. 50 g fresh salmon, cut into ca. 1cm thick strips
  • Tamago omelette, cut in the same way as salmon – into ca. 1 cm thick strips

Preparation method:

  1. Prepare the sushi rice (500 g):
    Step1: 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.
  2. Prepare the tamago omelette. You need 5 eggs, 1 flat tbsp. of sugar, 1 flat tbsp. of salt, 1 tbsp. of Blue Dragon soy sauce and possibly 1 tbsp. of mirin. Whip all the ingredients together. Preheat a frying pan and add oil, put out the excess. Pour a thin layer of eggs and wait until they congeal. Roll one end tightly like a pancake leaving 3 cm of the edge. Move it towards the other end of the pan and pour another thin layer of eggs so that everything comes together. Wait until it congeals and roll again. Do the same with all the eggs. In the meantime, add a bit of oil – the omelette will not glue. We leave the omelette (pressed) to cool.
  3. Put a nori leaf on the sushi mat the matt side facing up, so that the lower edge is aligned with the mat edge.
  4. Place a piece of salmon on the nori and a piece of tamago next to it, so that they are joined on the long edge. Place one slice of salmon and one slice of tamago on the top, alternately, so that they form a checkerboard pattern in cross section. Wrap the whole in the nori, forming a square roll.
  5. Put a nori leaf on the sushi mat the matt side facing up, so that the lower edge is aligned with the mat edge. 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. 1,5-2cm. This will allow you to “close” the roll. The rice should not be too compacted, it should be “puffy”.
  6. Spread a bit of wasabi on the rice (acc. to your taste). Put the mosaic in the middle of the rice (see item 4).
  7. Wrap the roll holing the „stuffing” with your fingers and squeeze precisely leaving a free edge.
  8. When our makes are properly glued, we can wrap the whole so that the roll wraps the nori. Pour with a few drops of Blue Dragon teriyaki sauce before serving. Cut the makis into 6 or 8 pieces. Sprinkle with roasted sesame, serve with soy sauce, extra wasabi and Blue Dragon marinated ginger.

You can make such makis with the ingredients of your choice. When composing makis, 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.