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  • 1 leaf Sushi Nori Blue Dragon
  • Blue Dragon sushi rice
  • Blue Dragon Sushi Su
  • Blue Dragon wasabi paste
  • Cucumber, cut lengthwise into quarters
  • Tamago omelette, cut into strips, ca. 1 cm thick

Preparation method:

  1. 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.
  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. On the sushi mat put the nori the matt side up, so that the lower edge is aligned with the edge of the mat.
  4. Put the prepared rice on the nori leaf, spread it gently on half of the nori, starting from the bottom. This will allow you to “close” the roll. The rice should not be too compacted, it should be “puffy”.
  5. Spread a bit of wasabi on the rice (acc. to your preference). Place the strips of tamago about 1 cm thick in the middle of the rice, so that they cover the entire width of the mat.
  6. Then, put a quarter of the cucumber on the rice in such a way that the skin touches the rice and the whole forms a common plane.
  7. Make the roll with your fingers and hold “the stuffing”. Squeeze the roll precisely leaving the cuc u mber unrolled.
  8. When our makis are properly glued, we can roll the whole in such a way that the roll and the cucumber wrap the nori. The whole should be in the form of drops. Cut the makis into 6 or 8 pieces and arrange in a circle that form the shape of a full moon (or alternatively a flower). Sprinkle them with sesame and serve with the soy sauce, extra wasabi and Blue Dragon marinated ginger.