Make the kinshi-tamago (julienned omelet) with the egg. Finely chop the flavored kampyo and mix into the sushi rice.
Lay a piece of plastic wrap in a cake pan. Firmly press the kinshi-tamago and sushi rice down into the cake pan. If you prefer, you can add cucumbers, shiso leaves, etc.
Put a plate on top of the cake pan and flip it over. The base layer is finished. Using a smaller cake pan, repeat the process and carefully add the second layer on top of the base.
For the second layer, omit the Kinshi-tamago. Instead, arrange sliced cucumbers and salmon roe on top.
Thinly slice the salmon and tuna. Roll up 1 slice and add a few more slices around it to make salmon and tuna flowers.
Decorate the base with the salmon and tuna flowers. Boil the snow peas in salted water. Cut into diagonal slices. Position them next to the flowers to imitate leaves.
Spoon salmon roe between 2 flowers, and it's done.
Story Behind this Recipe
Great for birthdays especially when the birthday person likes sushi more than than sweet desserts.
This flower-themed sushi cake ended up looking more like a Mother's Day cake rather than a birthday cake.
If you don't have a cake pan, you can use a round plastic container instead. I mixed the flavored kampyo into the sushi rice this time, but you can use chirashizushi seasoning as well! Decorate with sashimi of your choice. Thinly slice the sashimi to make the flowers look neat.