- Basil - 1 Shigar
- Rice don sushi - 1 gilashin
- Estragon - 1 Shigar
- Kokwamba - 1 yanki
- Soy sauce - 50 milliliters
- Kwayar innabi - 15 guda
- Dry jan giya - 100 milliliters
- Ruwa - Kofuna 4
- Salmon marinated - 200 Grams
1. Abu na farko muna buƙatar matsi don mirgina. Dukkan kayan da aka shimfiɗa a kan shimfiɗar, an ɗora gefen gabar, kuma an cika shi a cikin takarda. Dole ne a wanke ganye, da kuma matsalar ruwa, saka matt a kan shimfida mat. 2. A cewar umarnin, dafa shinkafa don sushi, bari shi daga dan kadan, sannan kuma kara miya mai yisti da ruwan inabi, sauti. A kan launi na ganye mun yada shinkafa, a kowane bangare muna koma baya kimanin centimita daya. Don yin motsi, shinkafa ya kamata ya zama mai ban sha'awa. 3. Yanke sassan bakin ciki na sababbin kokwamba. Zaka iya yadawa zuwa dandano, madaurin madara na kokwamba tare da kifi. 4. A Japan, an yi amfani da kifaye da aka yi amfani da shi don amfani. Za mu yi amfani da kifi. Yankakken bakin ciki na ruwan kifi kuma saka tare da kokwamba. 5. Rada gefen matin a bit, kashe mai lakabi, latsa abin sha a hankali don samun takarda mai laushi. 6. Yin amfani da wuka mai maƙarƙashiya, muna kwance wani yadi, sanya kayan yanke a kan tasa, yi ado tare da 'ya'yan itatuwa da ganye. Muna bauta wa gunkin grated horseradish da soya miya.
Ayyuka: 6