The photo shows a sushi cake made in a 17 x 8 x 6 cm mold. The amounts given here are just right for that size. Increase the amounts depending on the size of your mold.
High-quality imitation crab sticks
about 10 sticks
about 6 stalks
Ikura or tobiko (flying fish roe)
about 6 tablespoons
★ Canned tuna
80 g plus
about 1 tablespoon
1.5 to 2 rice cooker cups' worth (225 to 360 ml uncooked rice, cooked and prepared)
Toasted white sesame seeds
1 1/2 tablespoons plus
Mix the sesame seeds into the sushi rice (flavored as you like) and divide into 3 portions. Make kinshi tamago (shredded thin omelette) using the ✩ ingredients. Boil the broccolini in salted water. Slice the avocado.
Finely julienne the cucumber.
Drain the oil off the canned tuna and mix the ★ ingredients.
Line a pound cake mold or similar with plastic wrap. Line the bottom with crab sticks.
You could use an empty milk carton as a mold too.
Add the ingredients in this order: 1/3 of the sushi rice, half the kinshi tamago, avocado, 1/3 of the sushi rice, tuna mixed with mayonnaise, cucumber, and the last 1/3 of the rice, pressing down well between each addition.
Press well, then take it out of the mold by lifting the plastic wrap.
Invert onto a plate and decorate with salmon caviar, broccolini and the remaining kinshi tamago. Decorate the perimeter with the rest of the broccolini.
Top with more ikura, cherry tomatoes and so on to make it colorful.
Story Behind this Recipe
I devised this recipe for my daughter, who doesn't like raw fish to celebrate Hinamatsuri. She loves crab sticks though, so it looks festive.