6 c. rice, cooked
1 c. Japanese rice vinegar
1 c. granulated sugar
2 tsp. salt

GARNISH:

1 pkg. fish cake, sliced
4 eggs, beaten & cooked in a single layer, then sliced into strips
Optional: Grated carrots & sliced string beans

TUNA MIXTURE:

2 (6.5 oz.) cans tuna
6 tbsp. sugar
8 tbsp. shoyu

Cook rice using less water than usual. Let rise cool. Mix vinegar, sugar and salt. Cook on stove until well mixed. Pour over rice and mix well. If desired, add grated carrot and sliced string beans; mix well.

In skillet fry tuna with sugar and shoyu until turn absorbs the liquid. In a pan place half the rice mixture on bottom, add tuna. Top with the remaining rice. Garnish with sliced fish cake and strips of egg.