Kristina Cho
Region: US
Wednesday 20 July 2022 18:43:13 GMT
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Anusuya :
That puppy sniff is all love 🥰
2022-07-20 19:01:58
157
Kristina Cho :
You can spice up any leftover salmon! But for this I brush 8oz salmon with sriracha, hoisin, sesame oil, and s&p! Broiled for 12 mins!
2022-07-20 18:44:59
70
Linkavich001 :
The Pewter City Gym Leader Brock said those are donuts. You can't trick me 😂
2022-07-24 07:55:49
26
John-Michael :
I am confused. you rinsed off all the starch. how does it stick together?
2022-07-21 04:35:18
1
chee secakes :
How did you prep and cook that salmon ?!
2022-07-20 20:50:00
2
orangeugladimabanana :
Did you soak the brown rice? How did it cook evenly?
2022-07-21 00:53:05
0
LenaTOK💕 :
We’re gonna need a salmon recipe, ma’am!
2022-07-21 00:27:56
1
Emily :
Love the BBP jumpsuit!!
2022-07-20 19:19:11
1
Lizard :
I’m so hungry now!! 🤤
2022-07-20 19:10:20
8
Franklin :
what could I use instead of plastic wrap to shape it?
2022-07-21 00:50:28
0
FashionublyL8 :
What would be a good substitution for the mayo?
2022-07-20 19:18:44
1
Elise Wayne :
how long do these hold for? can I make them ahead of time and use them in meal preps?
2022-07-21 04:41:13
4
🍉 Brandi 🌿 :
Japanese Breakfast 😍😍😍🎶
2022-07-20 21:39:21
3
Zachary Sharpe :
Jelly Donuts
2022-07-25 03:07:42
3
The_Real_Maple_Syrup :
Jelly donuts! 😂😂😂
2022-07-24 10:40:01
1
ryanteocc :
If you have time, you can toast the seaweed and onigiri too, for an additional layer of taste.
2022-09-29 13:51:09
1
Anitra :
Is there a way to do this without plastic wrap?
2022-07-23 17:38:50
1
Isabella 🧿 🇺🇲 🧥🧣🧤🎃🍁🍂 :
woww thanks
2022-07-20 19:20:04
1
521goodfood :
That looks 🔥!!
2022-09-03 14:43:56
1
𝑇𝑌𝐿𝐸𝑅 :
I’m gonna need that salmon recipe 😍
2022-07-25 05:54:19
0
Mika Ha :
These are my favorite to buy anywhere i can find them, and never knew how to make them. Thank you!
2022-07-25 02:19:24
0
Uniden Tified :
"ohneygeerey"
2022-07-25 14:28:35
0
Korean Umma :
WOW!!!!🥰🥰🥰🥰
2022-08-09 02:23:39
0
Secchan :
I like mixing my salmon with sriracha and kewpie! Sooo good
2022-07-25 06:50:05
0
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