Cook the rice so that it's a little bit harder than usual. Mix in the chirashi seasoning mix. Mix the aonori into half of the rice to color it.
Make the scrambled egg. I made it a little bit sweet by adding more mirin than usual. Boil the nabana leaves, cool, and set aside.
In a silicone cake dish, layer the egg, chirashi rice, cooked salmon flakes, and nori colored rice in that order. Use a droplid to push down on it and squeeze it all together.
Flip it onto a plate and the base is complete! Next we have to decorate it. Use nabana, mini tomatoes, shrimp, and salmon roe to make it bright and gorgeous.
Story Behind this Recipe
I usually make each person their own individual sushi cake every year, but this year I wanted to make one large one. Since my family loves shrimp, I used a lot of salad shrimp (the type that are pre-boiled).