I came up with this recipe to decorate the following oshizushi: Recipe ID: 1361974.
Slice off a 1 cm thick round of daikon radish, slice it into 2 half moons. Using a sharp knife, make a slit down the center from the flat edge to make pockets. Cut the florettes from a thin slice of daikon with flower-shaped cutters.
I prepared two half-moon slices each: two from a green skinned (aokubi) daikon, and two from a white daikon. Then, I peeled the skins from one of each (to see how the color differs when pickled.)
The red marinade is plum vinegar, and the white is a strong salt water. The photo was taken after letting them pickle overnight. The florettes on the right are a light pink color.
These are made with peeled daikons. The color seeped in well. Pack the pockets with sushi rice.
With the skin on the daikon, the color doesn't seep in well. The small flowers absorbed the color, so they add a nice touch.
One of the heads is a gingko nut. For details, see the following: Recipe ID: 1366647. You could also use amanatto.
The other head is made from a soy bean. See the following recipe: Recipe ID: 136669.
The daikon pickled in plum vinegar turn out very sour and salty, so if eaten, will give you a surprise. Using a large white and red kamaboko would be fuss-free and tastier.
The 'bonbori' lantern ornaments are made from cherry tomatoes. The cucumbers in Step 9 are made by carving into the center in a zig-zagged pattern with a sharp-tipped knife.
Story Behind this Recipe
I came up with these decorations to top oshizushi for Hina Matsuri. See Recipe ID: 1361974.
The plum vinegar colors the radish beautifully, but whether or not it's palatable is another matter. If you use kamaboko instead, it's fuss-free and edible, too. How about a small sized block of ham? Feel free to come up with your own ideas. If you use takuan pickles, they are already colored yellow and white.