Layered Rice

• 3 3/4 cups rice
• 3 3/4 cups water
• 1 pkg (1.05 oz) furikake nori
• 1/4 cup chopped shiofuke konbu
• 1/2 cup diced takuwan

In a rice cooker, rinse rice; drain. Add water and cook rice. Line a 13 x 9 x 2-inch pan with waxed paper. Sprinkle nori and konbu evenly in pan. Spread half of the hot rice carefully over seaweed mixture, packing firmly. Sprinkle with takuwan and cover with remaining rice. Pack firmly so layers will stick together. Cool. To serve, invert pan on a tray. Remove waxed paper and cut rice into 30 rectangular pieces. Makes 15 servings.