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  • Blue Dragon sushi rice
  • 600 ml water
  • 400 ml Blue Dragon coconut milk
  • 80 g powdered sugar
  • 1 teaspoon salt
  • Blue Dragon sushi nori
  • 3 ripe bananas, cut lengthwise into strips
  • Sesame seeds (to serve)

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. 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 80g of powdered sugar, 1 teaspoon 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.
  2. Spread the bamboo mat and place the nori leaf on it shiny (smooth) side down.
  3. Put ¼ of the prepared rice, leaving an empty boarder of 20 cm along the edge of nori. Put banana strips.
  4. Using the mat, roll the sushi. Roll and squeeze gently and then cut into 2 cm thick pieces. Serve with sprinkled sesame seeds.