Season the eggs with ● ingredients and whisk well to make thin egg crepes (usuyaki tamago)... Cut into 5 x 10 cm rectangles, fold in half, and make 2-3 mm slits on the creased side.
Roll up the egg crepe and spread the petals out to form a dandelion shape. Make several more like this.
Make the 5-ingredient sushi (Recipe ID: 630004), and mix it into 1/2 of the sushi rice. Mix in the sakura denbu to the other half of the sushi rice. Blanch the spinach briefly, and cut into 3 cm pieces.
Add the ○ ingredients to the spinach and mix. Line a circular mold with an opened milk carton to give it height, and line the bottom with 5-ingredient sushi rice.
Cover the packed sushi rice with spinach, then top with the sushi rice with the sakura denbu. Press down firmly with a rice paddle. Grill the salted salmon, remove the bones and flake.
Cover the sushi rice with the flaked salmon, and press it down firmly. Gently remove the circular mold and milk carton.
With a peeler, thinly peel a carrot and cucumber into ribbons to garnish your sushi cake with.
Boil the shrimp briefly, marinate in the ▽ ingredients, then cut in half lengthwise. Roll the carrot ribbon and lay on the rice. Place half a shrimp inside each carrot roll to make them look like flowers.
Fold the cucumber ribbon in half. Place 2 slices on each place where you'll lay the egg crepe dandelion flowers. Place a dandelion flower gently on each pair of cucumber slices.
Place a dandelion flower on the center shrimp to finish. The cake looks like this from the side.
Story Behind this Recipe
I wanted to make a very colorful cake-style chirashi sushi for the Hinamatsuri festivities.
Put the circular mold lined with an opened up milk carton directly on the serving plate, and pack it with the rice.