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 9×13 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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