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Pipe your shrimp with a Wilton 1A tip and then the tails with a 12 tip.
Pipe your sushi rounds and onigiri with a Wilton 12 tip. Pipe the 🍙 in a triangular shape.
Once baked and cooled, spread royal icing and dip into nonpareils. Then pipe the details with black.
Pipe black and cover with nonpareils for the “rice.” Add sprinkles and details on the onigiri.
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