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1
Make the patterns and molds Cut the milk cartons into 4.5cm wide strips.
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2
Form the Step 1 strips into circles, and fix them with staples to make 15, 10 and 5 cm diameter circular molds.
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3
Wrap the part with the staple in plastic wrap.
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4
Make the base Mix 440 g of sushi rice with with the sakura denbu.
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5
Divide into two 30 g portions, one 100g portion, and two 140 g portions.
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6
Divide the remaining white uncolored rice in to one 30 g portion, two 100 g portions and one 140 g portion.
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7
Moisten the circular molds quickly with water.
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8
Place the 5 cm mold in the center of a plate, fill with 30 g of pink sushi rice and press down evenly.
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9
Add 30 g of white sushi rice on top of Step 6, and press down evenly.
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10
Add another 30 g layer of pink sushi rice and press down evenly.
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11
Remove the mold.
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12
Place the 10 cm circular mold around the Step 7 rice.
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13
Fill with 100 g of white sushi rice and press down evenly.
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14
Add 100 g of pink rice, then 100 g of white rice, pressing down evenly each time.
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15
Remove the mold.
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16
Place the 15 cm mold around the Step 9 rice.
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17
Add 140 g of pink rice, 140 g of white rice and 140 g of pink rice in that order, pressing down evenly each time.
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18
Remove the mold.
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19
When removing the mold, hold down the edges of the sushi rice with a spoon or your hands, and lift the mold up gently from the bottom little by little.
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20
Make and add the decorations.
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21
Crush the hanpen in a food processor.
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22
Coat the Step 11 rice base all over with the crumbled hanpen from Step 11.
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23
Cut the ham (or if using fish sausage, use a vegetable peeler to slice it) into strips, form a ribbon, and secure on top of the Step 14 cake with a short piece of pasta.
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24
Wrap the smoked salmon slices to form roses.
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25
Fix on top of the cake with shiso leaves, next to the Step 15 ribbon.
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26
Slice the cake Moisten your knife before slicing.
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27
The cake is quite thick, so you will need to insert your knife 4-5 times per slice.
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28
Moisten the blade each time.
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29
It's difficult and time consuming to slice the cake nicely, so I recommend slicing it first and bringing it to the table already sliced.
