Submitted by: Robert Matsuo


     2 cans    tuna (drained)
     4 T.      Shoyu
     4 T.      Sugar
     2 T.Mirin

cook above 

To 5 cups of cooked rice add:

     1/2 cup   Japanese (Rice) Vinegar
     1/2 cup   Sugar
               salt to taste
Lay waxed paper in bottom of 9x13 pan, lay 2 sheets of nori to cover bottom of pan. Pour half of vinegar rice in bottom of pan spreading it out, then pour tuna mixture over it, then layer rest of rice over the tuna. Lay 2 more sheets of nori over rice and press firmly with something flat (pancake turner.) flip onto cuttingboard and cut with a wet knife.
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