Quickie Layer Sushi

Irene Tyau

  • 2-1/4 cups HINODE rice, washed and cooked
  • 2 Tbsp. vinegar
  • 1 can tuna
  • 1-1/2 Tbsp. brown sugar
  • 1 Tbsp soy sauce
  • 1/4 tsp. salt
  • Nori (seaweed); bottled

Sprinkle vinegar over rice and mix. Line a 10″x14″x1″ pan with double layer of waxed paper. Spread half of hot rice mixture in pan. In a frying pan, stir in tuna, sugar, soy sauce and salt. Cook until somewhat dry; tuna should not be wet. Spread tuna mixture over rice layer. Spread second half of rice over the tuna layer. Lay a double layer of waxed paper over rice. Place a second pan of same size on top of waxed paper and compress for 2 hours or until rice has cooled. Remove weight, put a tray to cover on top of the rice and flip rice over tray. Remove waxed paper. Cut rice into 2″ squares. Sprinkle nori over rice and serve.

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