Mix the sushi rice mix into the rice to make sushi rice.
Line the cake pan completely with plastic wrap. The container can be any shape; you can use tupperware if you'd like.
Mix all the ☆ ingredients into the egg. Using a pot, cook scrambled eggs by continuously mixing it using 4~5 chopsticks.
Drain the water from the tuna can. Add the ★ ingredients into a pot along with the tuna. Use chopsticks to cook until the moisture is gone.
Lay out the scrambled eggs into the cake pan.
Lay 1/3 of the sushi rice on top of the egg and press lightly.
Lay the cooked tuna from 4 on top of 6 and add another 1/3 of the sushi rice. Even it out and press lightly.
Place the smoked salmon on top of 7. Add the rest of the sushi rice on the salmon and press down lightly.
Cover the opening of the cake with plastic wrap and let it settle. (You don't have to place a weight over it)
Peel off the plastic wrap, and flip the sushi cake over onto a plate. Remove the cake pan.
Wrap the extra smoked salmon into roses and decorate the cake with boiled snow peas, shrimp, and salmon roe.
This is how it looks cut. It'll look like a 3 layer cake.
Story Behind this Recipe
I always serve this sushi cake for Hinamatsuri (Girl's Day Festival) as well as for my daughter's birthday or for home parties. You can make this out of ingredients found abroad. So if you live abroad, why not try this for a potluck party?
Use cherry tomatoes, broccoli, or anything you'd like for the sushi cake decorations. Arrange the filling with any ingredient you'd like; with toasted seaweed, salmon flakes, sweet cooked shiitake mushrooms, etc.