@ngaymaivuilen: Có những người không phải vì hết yêu mà rời xa, mà vì biết ở lại sẽ làm nhau tổn thương nhiều hơn. Đêm xuống, nỗi nhớ cứ lặng lẽ ùa về. Vẫn nhớ những cuộc trò chuyện, những lần nắm tay, những lời hứa từng tưởng sẽ đi cùng nhau đến cuối. Nhưng có những chuyện, dù nhớ đến mấy cũng không thể quay lại như ban đầu. Chấp nhận buông không có nghĩa là quên. Chỉ là học cách cất một người vào một góc bình yên trong tim, để tiếp tục sống, tiếp tục bước đi. Có lẽ rồi sẽ có một ngày, nhắc đến nhau chỉ còn là một nụ cười nhẹ, không còn là những giọt nước mắt. Nếu thật sự từng yêu, hãy cảm ơn vì đã có một quãng thời gian đẹp. Còn hiện tại, điều cần yêu nhất là chính bản thân mình. Có những người sinh ra để trở thành một kỷ niệm đẹp, chứ không phải là người đi cùng ta đến hết cuộc đời.#CapCut

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Một Ngày Không Ánh Nắng
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Thursday 02 July 2026 16:43:46 GMT
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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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