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#2,519,761

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[deleted] t1_jee5gtx wrote on March 31, 2023 at 11:06 AM

#2,523,189

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Notimeforyourreply t1_jeea5m6 wrote on March 31, 2023 at 11:54 AM

#2,524,600

In before the rest of the 808, Hawaiian diaspora, and tourists who gave it a try.

BurnerOnlyForPorn t1_jeecr0c wrote on March 31, 2023 at 12:19 PM

#2,525,508

Replying to Notimeforyourreply (#2,524,600)

It didn’t have egg on it when I was there, but that sounds amazing

eodizzlez t1_jeedqjx wrote on March 31, 2023 at 12:28 PM

#2,525,843

I'm confused. It's not wrapped in saran wrap (or the ones from 7/11 in the plastic with a handy dandy pull tab to open). Even the ones I bought from random Aunties were wrapped in saran wrap. Must be fake.

StyreneAddict1965 t1_jeeisiu wrote on March 31, 2023 at 1:09 PM

#2,527,530

That's how you do breakfast. I'd murder a couple of those. Time to learn how to make sushi rice.

big_sugi t1_jeeo8d7 wrote on March 31, 2023 at 1:50 PM

#2,529,437

Replying to BurnerOnlyForPorn (#2,525,508)

Egg is not typical, but it’s sometimes done like this. I’m a fan.

big_sugi t1_jeeowyo wrote on March 31, 2023 at 1:55 PM

#2,529,676

Replying to StyreneAddict1965 (#2,527,530)

It’s just regular (unseasoned) rice, not sushi rice. You do want to use medium-grain or short-grain rice, because it needs to be sticky—so if that’s what you mean by sushi rice, it’s more about getting the right kind than any special technique.

StyreneAddict1965 t1_jeer257 wrote on March 31, 2023 at 2:10 PM

#2,530,327

Replying to big_sugi (#2,529,676)

Oh, ok. I just connect musubi with sushi rice. Even easier!

sadnificent t1_jeezo9t wrote on March 31, 2023 at 3:08 PM

#2,533,363

Oooooh I haven't tried spam musubi with egg yet!

google257 t1_jef1ucb wrote on March 31, 2023 at 3:22 PM

#2,534,107

Replying to StyreneAddict1965 (#2,527,530)

Wash and cook your short grained rice as you normally do (usually 1 to 1 water ratio and about 15 minutes if on the stove top) then let sit covered off the heat for 10 minutes. Dissolve 2 tablespoons sugar and 1 teaspoon salt into 1/3 cup rice vinegar (this is for 2 cups of rice btw). Fluff your rice with a wooden or plastic paddle, and slowly pour the seasoned vinegar mixture over the rice, constantly fluffing and folding as you go. That’s sushi rice.