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Mrs Bissli
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 Sun, Jun 23 2013, 11:16 am
wasabi--use COLD water when reconstituting, and also cover with a clingfilm so it stays spicy.
don't use too much water, start by adding small amount. It's almost like paste-y texture you can mound, nothing too liquidy. People can shmear a bissle either directly on fish/sushi or dilute into soy sauce.
sushi rice--make sure you add vinegar mix while the rice is still hot, so it's absorbed more evenly.
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