First time thinking I knew what I was doing. Whole sheet of nori l, rice WAY too hot, but it tasted damn good, second attempt was much tighter, and I made another batch and broke out the salmon for today’s lunch box. Still trying to figure out how to keep it from hardening til lunch. Also, tips for cutting? I am using my 8″ chefs knife I just had sharpened and if feels like I’m crushing it.
by tearsinmyramen
