The sauces from Golden Turtle for Chefs™ are completely natural cooking and base sauces, free of artificial colours, flavourings and preservatives

Preparation method

  • Wash the sushi rice several times, preferably cook it in a rice cooker.
  • Cook the asparagus in salted water for about 8 minutes until al dente and rinse.
  • Cook the Edamame in salted water for 2 minutes and rinse with cold water.
  • For the vinaigrette, mix the Yuzu Juice and Yakitori Sauce and slowly stir in the sesame oil.
  • Mix the warm sushi rice with sushi seasoning and plum sauce.
Just before the meal:
  • Marinate the chicken breast strips in the Tandoori paste, pull them through the beaten eggs, turn in the Panko flour and fry in the deep fryer.
  • Spread the sushi rice, approx. 60 g, on the lower half of the nori leaves. Put a thin line of Tikka Masala Sauce on the rice, add the fried chicken breast and edamame on top and roll up using the bamboo mat. Cut the rolls into 5 even pieces.
  • Marinate the asparagus as whole spears in some vinaigrette. Arrange three spears of asparagus on each plate, place 5 "sushi" on each plate and spread a little bitof vinaigrette over the plate. Garnish with sushi ginger and a few dabs of wasabi.


  • 30 spears asparagus approx. 2 kg, peeled
  • Salt
Sushi rice
  • 300g Sushi Rice Golden Turtle for Chefs™ (Art. 60156)
  • 450 ml water
  • 40 ml Sushi Seasoning Golden Turtle for Chefs™ (Art. 60601)
  • 20 ml plum sauce
  • 200 g Edamame Golden Turtle for Chefs™ (Art. 60620)
  • Approx. 150 ml Tikka Masala Sauce Golden Turtle for Chefs™ (Item 60486)
  • 5 sheets Nori leaves Golden Turtle for Chefs™ (Art. 60520), halved
fried chicken
  • 250 g chicken breast, cut into long 25g strips
  • 30 g Tandoori paste
  • 100 g Panko flour Golden Turtle for Chefs™ (Art. 60700)
  • 2 eggs
Vinaigrette for the asparagus
  • 100 ml Yakitori Sauce Golden Turtle for Chefs™ (Art. 60483)
  • 30 ml Sesame oil Golden Turtle for Chefs™ (Art. 60352)
  • 10 ml Yuzu Juice
  • Wasabi
  • 100 g Sushi Ginger White Golden Turtle for Chefs™ (Art. 60603) or Pink (Art. 60604)

Useful information

  • Costs p. portion: approx. €2.10*
  • Energy p. portion: 350 kcal
  • Preparation time: approx. 45 min. Preparation in advance is possible


Mustard, gluten, soy, corn, sesame


Edamame can be replaced by fried green asparagus