- Rice don sushi - 200 Grams
- Gisar vinegar - 30 milliliters
- Tuna Fresh Fillet - 120 Grams
- Cucumbers - 200 Grams
- Algae Nori - 4 guda
- Wasabi - 1.5 teaspoons
- Caviar na kifaye kifi - 20 Grams
- Soy sauce - 80 milliliters
- Ginger pickled - 40 Grams
Rinse shinkafa har sai ruwan ya bayyana. Shirya shinkafa kamar yadda aka nuna akan kunshin. Idan ba ku bayyana wani abu ba, za mu shirya shi kamar haka: cika shi da ruwa a cikin rabo daga 1: 1, rufe shi da murfi, kawo shi a tafasa, sannan rage zafi kuma dafa don minti 10-12. Dafa shi shinkafa bari ya tsaya kadan a karkashin murfin rufe. Sa'an nan ku zuba shinkafa vinegar a ciki, ku haɗa shi - kuma bari shi kwantar da hankali, saboda ba za ku iya mirgina igiyoyi daga shinkafa mai zafi ba. An yanke katako da tuna a cikin rassan dogon lokaci - tare da tsawon da ya kamata su dace da tsawon takardar nori. Yanzu bude hotunan hoto kuma duba baya da takalman hannunka :) Ka cire takardar nori a kan mat. Raba shinkafa kan takardar, barin kusan 2 cm daga nesa. A tsakiyar shinkafa ƙaddamar da ɗan wasa wasa, a saman - mu kokwamba da tuna. Muna kunshe da takarda a cikin takarda tare da taimakon maigo. Kana buƙatar kunsa kanka. Lokacin da takardar ke tafe, danna matakan dan kadan don yin zagaya. Sakamakon "tsiran alade" an yanke shi cikin 6. Ana gudanar da irin wannan hanya tare da dukan takardun nori. Anyi! Ku bauta wa tare da soya sauce, marinated ginger da wasabi.
Ayyuka: 4