@.smith58: #fouryou #film

Nick movie9
Nick movie9
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Region: US
Wednesday 25 February 2026 16:54:58 GMT
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iplaymurdermystery0
LoR_caredits$$ :
survival instinct of fart 🥀
2026-02-26 12:13:25
14714
ronaldocristiano9249
Golden Surfer 🪙🏄 :
The daughter
2026-02-27 06:51:28
6549
vex_inthemirror
Vex :
the child was getting on my nerve vro
2026-03-17 19:24:05
6525
apizcyril
berakmalam :
survival instinct of a fart
2026-03-02 15:02:01
141
nicossampanides
nicossampanides🇬🇷🇨🇾🇪🇺 :
Hide and Seek (2016) the Chinese version IMDB 5.9/10 - 730 votes
2026-04-15 23:36:19
8
lort9753
LOrte_27 :
Daughter has nerve of steel😜
2026-02-28 10:13:32
4645
_2011_2016_bmw_m5_f10_
🤍🇩🇪BMW M5 F10🇩🇪🤍 :
My heart at the peakhole Part:
2026-03-16 20:02:41
2472
dynamic_.editor
Saymyname :
the type of shit tiktok give me during midnight
2026-03-21 21:34:36
1189
9938373828a
adam ☪️ :
I was so scared then I realized I can just scroll
2026-03-16 05:53:27
723
vj.2_calm
☆•Vick Cabral•☆ :
2026-03-01 18:14:36
144
doctor_shak
Doctor_Shak :
Can someone spoil it for me please
2026-04-06 18:07:08
11
notifications21975
Notifications :
The daughter
2026-03-22 12:30:50
2763
illegallyari06
˚𝜗𝜚˚𝓐𝓻𝓲 ˚𝜗𝜚˚ :
My heart at the peak hole
2026-03-23 08:47:26
83
jess_pereira_1999
Jess Pereira ⚡️🇵🇹🇨🇦 :
2026-03-16 01:30:55
19
bruhissmall
AK :
"he has no enemies "
2026-03-16 01:15:44
32
ashaban108
ashaban108 :
The daughter
2026-03-16 05:22:08
18
venom50990
V :
I have no enemies
2026-04-10 14:34:17
8
limitededitionbread
🐵 :
THE SQUID GAME SYMBOLS
2026-04-24 01:14:43
5
ass0084
￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ :
SQUID GAME??
2026-02-27 23:45:14
361
yushiro.2.0
{¤~●▪︎○~¤}♡yushiro~¿■¤□~\<33 :
squid games??
2026-04-05 19:04:41
5
najdsuf140
⋆. 𐙚˚࿔🇸🇦𝜗𝜚˚⋆ :
“ I have no enemies
2026-03-17 17:03:31
10
furlesschickens
bun :
2026-03-15 08:37:11
8
janethekillerswif
👻_𝔑𝔒𝔙𝔄_👻 :
finally a kid who listens to her mum
2026-03-16 11:37:34
9
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Other Videos

Move over sushi, Tuna Crispy Rice is where it’s at 🤤 Crispy Tuna Rice For the rice: 1.5 cups sushi rice, rinsed 2 cups water 1tsp fine sea salt 3tbsp rice wine vinegar 1tbsp caster sugar 1/2tsp sesame oil 1 tablespoon peanut or vegetable oil, to fry For the tuna mix: 250g tuna, sushi grade, cut into small cubes 30g Kewpie mayo 20g Sriracha 15g sashimi soy sauce 5g sesame oil Juice of half a lime Salt and white pepper, to taste To Garnish: Avocado, sliced Black Sesame Seeds Chives, finely sliced Jalapeño slices Rinse the sushi rice and add it to a medium pot with the water and bring to a boil over medium heat, stirring occasionally. When it comes to a boil, reduce heat to low and cover the pot with a lid. Simmer for 10 minutes or until all the water is fully absorbed and the rice is fluffy. Turn the heat off and allow to sit for a further 10 minutes. Transfer to a bowl and carefully mix in the sea salt, rice vinegar, caster sugar and sesame oil into the cooked rice until evenly distributed throughout. Transfer this mix into a lined baking tray. Firmly pack down and place into the fridge until cooled (at least an hour) Add the tuna to a bowl and add the mayo, sriracha, soy sauce, sesame oil, lime juice and salt and pepper in a bowl until fully combined Remove the cooled rice from the fridge and carefully cut into even size rectangles. Heat up a non stick (important!) pan on medium high heat with the oil. Fry on each side for around 2 minutes or until golden brown and crispy. Serve up and top with one with avocado slices, a spoonful of the tuna mix and garnish with the black sesame seeds, chives and jalapeño slices. Enjoy.
Move over sushi, Tuna Crispy Rice is where it’s at 🤤 Crispy Tuna Rice For the rice: 1.5 cups sushi rice, rinsed 2 cups water 1tsp fine sea salt 3tbsp rice wine vinegar 1tbsp caster sugar 1/2tsp sesame oil 1 tablespoon peanut or vegetable oil, to fry For the tuna mix: 250g tuna, sushi grade, cut into small cubes 30g Kewpie mayo 20g Sriracha 15g sashimi soy sauce 5g sesame oil Juice of half a lime Salt and white pepper, to taste To Garnish: Avocado, sliced Black Sesame Seeds Chives, finely sliced Jalapeño slices Rinse the sushi rice and add it to a medium pot with the water and bring to a boil over medium heat, stirring occasionally. When it comes to a boil, reduce heat to low and cover the pot with a lid. Simmer for 10 minutes or until all the water is fully absorbed and the rice is fluffy. Turn the heat off and allow to sit for a further 10 minutes. Transfer to a bowl and carefully mix in the sea salt, rice vinegar, caster sugar and sesame oil into the cooked rice until evenly distributed throughout. Transfer this mix into a lined baking tray. Firmly pack down and place into the fridge until cooled (at least an hour) Add the tuna to a bowl and add the mayo, sriracha, soy sauce, sesame oil, lime juice and salt and pepper in a bowl until fully combined Remove the cooled rice from the fridge and carefully cut into even size rectangles. Heat up a non stick (important!) pan on medium high heat with the oil. Fry on each side for around 2 minutes or until golden brown and crispy. Serve up and top with one with avocado slices, a spoonful of the tuna mix and garnish with the black sesame seeds, chives and jalapeño slices. Enjoy.

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