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1
Prep: Cook the rice beforehand.
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2
Put a little salt in the eggs and make very thin omelettes.
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3
Lightly drain the canned tuna, and put it in a pan with the soy sauce, sugar, and mayonnaise.
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4
Simmer and stir until there's no liquid left in the pan.
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5
Adjust the amount of sugar and soy sauce to taste.
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6
On the right is the tuna soboro.
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7
Julienne the omelettes to make kinshi tamago.
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8
Line the bottom of a cake mold with the kinshi tamago, leaving no gaps.
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9
Mound the rice on top a little at a time, taking care not to move the shredded egg layer.
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10
When half the rice is in, press down the layer evenly with a rice paddle.
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11
Add the tuna soboro on top.
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12
The last step!
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13
Add the rest of the rice like in Step 4, spreading it around evenly.
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14
The rice has been spread out.
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15
Press it down flat with a rice paddle so that it won't fall apart when you cut it.
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16
Don't press too hard or too lightly!
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17
Think of it as a big onigiri rice ball.
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18
Invert the whole mold onto a plate.
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19
Remove the mold!
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20
This is how it looks.
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21
For everyday eating, it's done!
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22
It's also cute if you make it in a square container and cut it up.
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23
I decorated the top with cherry tomatoes and radish sprouts to make it look like a cake.
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24
Cut it up like a cake to serve.
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25
Great for guests.
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26
This is from when a friend came to visit.
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27
It was spring, so I made the rice in flower shaped molds and decorated the top with a salt-preserved cherry blossom.
