Tuna Rice
4 cups Rice, uncooked
1 package Powdered Sushi Mix, (Japanese-style)
2 cans Tuna
2 tablespoons Shoyu
1 tablespoon Sugar
Norigoma Furikake
Cook rice. Add powdered sushi flavoring to cooked rice and mix. Set aside. Saute tuna with shoyu and sugar. Cook until dry, but not too dry. Put half of the rice into a 9 x 13 inch cake pan. Flatten it so it won’t fall apart. Put the tuna mixture on top, spreading it out evenly. Top with remaining rice, spreading evenly and flatten. Sprinkle the furikake. Cut into squares and serve.
