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  • Blue Dragon sushi rice
  • 600 ml water
  • 400 ml Blue Dragon coconut milk
  • 80g powdered sugar
  • 1 tsp. salt
  • Blue Dragon Sushi nori
  • 2 mangoes, peeled and cut into strips
  • 100 g chocolate, precisely grated
  • 200 ml chocolate coating, to garnish

Preparation method:

  1. Wrap your bamboo mat with the cling film – it will help you later in your work.
  2. Prepare the sushi rice (sweet) (500 g):Step 1: Rinse the rice a few times (2-3) in a big bowl until the water is almost clear. Pour the rice, 600 ml of water and 200 ml of Blue Dragon coconut milk in a pot with a matching lid. Cook the rice on high heat and 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 2: Heat extra 200 ml of coconut milk in a small pot, add 80 g of powdered sugar, 1 tsp. of salt and cook boil until thick. Step 3: Pour the cooked rice into a big bowl and add thickened coconut milk (from step 2). Stir gently and leave for 30 minutes at room temperature.
  3. Spread the bamboo mat (wrapped in the cling film) and put a leaf of nori (the matt side facing up), so that the lower edge is aligned with the edge of the mat.
  4. Put ¼ of the rice and then turn the nori with the rice to the other side so that you can see nori on the top.
  5. Place the slices of mango and roll using the mat – the cling film should help you. Squeeze the roll gently and dredge in grated chocolate.
  6. Cut the makis into 6 or 8 pieces. Sever with chocolate coating to dip the pieces of sushi.