On the stovetop: a box of the same basic ingredients you’ll find at the grocery store or at a local Japanese restaurant.
Microwave it: microwave it and let it cool down, in a pan or container.
Micronize it: Microwaves are great, but you can use them for more.
Micrometer: a simple piece of plastic that measures out a few millimetres of water for a measuring cup, a spoon, a fork or even a spatula.
Use it to determine how much water you need for your rice, stir-fry vegetables, add your favourite seasoning or even measure the amount of salt you’re adding to your dish.
Micropayments: you can pay a fee to pay for a meal or you can buy a pre-paid card from a vending machine and pay it online.
You can also buy a card at a grocery store, a gas station or a convenience store.
There are also prepaid cards, which can be used at restaurants, convenience stores, banks and gas stations.
But what if you don’t have a credit card and want to pay in cash?
What if you just want to use the microwave to make your sushi?
Well, the easiest way to make this is to use a microwave that has a lid.
If you’re not sure which one is the best for you, you can find one on Amazon.
The microwave is usually a big box that’s about the size of a cupcake, with a small hole in the middle.
To make it, place it in a microwave oven and cook it for just a few seconds, and then move it back and forth a few times.
This will heat the rice in the microwave until it starts to melt and it’ll release the steam.
It should be about an inch in diameter and be slightly sticky.
When done, you’ll have a small bowl of rice.
If your microwave has a timer that’s on, it will take a few minutes for the rice to cook.
It can be done for as little as a minute or as long as 30 seconds.
To heat up the rice, you could use a small pot, a steamer or even use a pot on a burner.
To start, melt some butter in a large skillet or frying pan.
Add the rice.
Stir it around and let cook for just two minutes.
Next, add some soy sauce, sugar, cornstarch and salt.
Stir well and cook for another minute.
The rice should be soft and the sauce should be thick.
Now, put the lid on the microwave and let the rice cook for two minutes more.
Turn the heat up and let your rice cook at a high heat for one minute.
When it’s done, pour out the rice onto a paper towel-lined plate and let cool completely.
If it’s too hard, put it in the fridge to set.
After a few days, you should be able to taste it, and you’ll know whether it’s rice or soy sauce.
Micromanagement Microwaving is so easy that most Japanese people won’t even know how to use it, let alone how to microwave it.
They’ll just make it happen on the spot.
And if you’ve got a good oven, it’ll be quick and easy.
This is the basic process: Put the lid back on the pot, and add a small amount of water.
This water will be about a millimetre or so, and it will have to be the same amount as the rice you’ve just cooked.
Microrise the water, which will add a little water to the rice (if you’ve cooked it in water, it’s just going to add water to your rice).
You’ll need to stir the rice and add salt if it’s already a little salty.
When the rice is soft, pour it out onto the plate, and let set.
Next put some butter on a paper plate and add some rice.
Add salt if you want, and stir the butter around and cook the rice for about a minute.
If the rice looks thick and sticky, add more soy sauce if you like.
Stir the rice again and let simmer for about 20 minutes.
You’ll want to stir it to remove the butter and set the rice aside.
Once the rice has set, it can be cooked in the same pan or in a pot or a steaming dish.
When you’re ready to serve it, take the lid off the pot and stir it into the rice using the same technique as you used to melt butter.
If all went well, the rice should have a nice, thick sauce on the outside and a sticky consistency on the inside.
This should give you a nice light, crispy texture.
But if you add too much salt, it won’t taste as good, so it’ll just taste like mush.
Add a little more soy milk or rice vinegar and let sit for a few more minutes.
It’s done when the rice gets a little crispy on the edges,