- Gishiri da aka shafe - 500 Grams (1 fakitin)
- Rawan hatsi na hatsi - 300 Grams
- Rice Vinegar - 2 Teaspoons
- Sugar - 2 Teaspoons
- Kokwamba - 1-2 guda
- Nori - ruwa guda shida
- Caviar na kifaye kifi - 50 Grams (Tobiko)
- Filadelphia cuku - 100 Grams
- Sol - 1 Shigar
- Lemon - 0.5 guda
Shirya dukkan kayan aikin da ake bukata. Shirya shinkafa. Da farko a wanke shi a karkashin ruwa mai gudu, sa'an nan kuma canja shi a cikin kwanon rufi kuma ku zuba miliyoyin ruwa. Mun sanya wuta mai karfi da kuma kawo wa tafasa (ba tare da murfi ba). Sa'an nan kuma mu rage wuta zuwa mafi muni, mu rufe shi da murfi kuma mu dafa don minti na 10-15, don haka duk ruwan ya kwashe. Bayan haka, kashe wuta kuma ba da shinkafa kaɗan don tsayawa a karkashin murfin. A cikin wani tasa daban-daban za mu shirya kayan ado don shinkafa. Don haka mun haxa: vinegar, sugar da kadan ruwa mai dadi. Gishiri mai zafi don cikawa kuma bar don kwantar da hankali. Sa'an nan kuma mu shirya shrimp. Da farko, za mu wanke su sosai a karkashin ruwa mai gudu. A cikin wani saucepan zuba ruwa da kuma sanya a kan wuta mai tsanani, ƙara gishiri da ruwan 'ya'yan itace da rabin lemun tsami. Ya kamata a yi ruwan dafi sosai, za mu kawo ruwa zuwa tafasa kuma mu kara wa da shi kuma mu dafa don kimanin minti 5-7. A wannan lokaci, ana kokar da kokwamba kuma a yanka shi cikin ƙananan itace da dogon igiya. Mun yanke yanka da kuma tsaftace su. Bayan haka, za mu fara shirya takarda da kansu. Don yin wannan, shafukan Nori suna rarraba shinkafa, suna barin wani ɗan gajeren wuri a sama. Bayan haka, kamar yadda a cikin hoton, saka wani tsiri na caviar, shimfiɗa kokwamba, shrimp, ƙara cuku (yana da matukar dace don yin amfani da jaka mai cin ganyayyaki). Bar takardar a hankali a cikin takarda. A haɗuwa, zaka iya riƙe yatsan yatsa da ruwa (don haka ya fi dacewa a haɗa kai). Suture saukar da jerin don kimanin minti 5. Rubuta a cikin kashi shida daidai. Yi maimaita hanya sau 6 sannan kuma ku yi aiki da shi a teburin tare da ginger da wasabi. Bon sha'awa!
Ayyuka: 4