Thinly slice the kamaboko with a peeler, then roll up the slices to make florets, then secure with toothpicks.
By twisting the kamaboko florets slightly, they will look like roses; (kamaboko doesn't tear easily, so go ahead and use some force).
If using toothpicks, three or so is about the right balance. Depending on the size of the roses, skewer 2-5 per toothpick.
I referenced user Ryuaozoramama's "Fish Sausage Skewers" (Recipe ID: 1340000).
Here's a recipe for "Kamaboko Flowers Made with a Peeler" (Recipe ID: 1394630).
For "Kamaboko Roses Easy Snacks with Leftovers" (Recipe ID: 1782908). Use leftover kamaboko to make them.
Here, I boiled them over low heat, marinated in sushi vinegar, then used them as a bento item.
For a similar technique using cucumbers, check out (Recipe ID: 1418382).
Story Behind this Recipe
Using my recipe for "Kamaboko Florets Made with a Peeler" (Recipe ID:1394630), I skewered the roses to make them easy to eat and less likely to fall apart. I also referenced user Ryuaozoramama's "Fish Sausage Skewers" (Recipe ID: 1340000), since I love them. Thank you, Ryuaozoramama.
Kamaboko is a very flexible ingredient, so thinly slice it, and give them a twist after rolling them to make cute rose florets. For a charming touch, I recommend using colored kamaboko. If using for bentos, they should be boiled (over low heat) and seasoned; (be careful not to deform them in the process).