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1
Season the eggs with ingredients and whisk well to make thin egg crepes (usuyaki tamago)... Cut into 5 x 10 cm rectangles, fold in half, and make 2-3 mm slits on the creased side.
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2
Roll up the egg crepe and spread the petals out to form a dandelion shape.
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3
Make several more like this.
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4
Make the 5-ingredient sushi, and mix it into 1/2 of the sushi rice.
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5
Mix in the sakura denbu to the other half of the sushi rice.
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6
Blanch the spinach briefly, and cut into 3 cm pieces.
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7
(Here's the recipe for 5-ingredient sushi: https://cookpad.com/en/recipes/153151-5-ingredient-chirashi-sushi)
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8
Add the ingredients to the spinach and mix.
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9
Line a circular mold with an opened milk carton to give it height, and line the bottom with 5-ingredient sushi rice.
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10
Cover the packed sushi rice with spinach, then top with the sushi rice with the sakura denbu.
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11
Press down firmly with a rice paddle.
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12
Grill the salted salmon, remove the bones and flake.
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13
Cover the sushi rice with the flaked salmon, and press it down firmly.
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14
Gently remove the circular mold and milk carton.
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15
With a peeler, thinly peel a carrot and cucumber into ribbons to garnish your sushi cake with.
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16
Boil the shrimp briefly, marinate in the ingredients, then cut in half lengthwise.
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17
Roll the carrot ribbon and lay on the rice.
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18
Place half a shrimp inside each carrot roll to make them look like flowers.
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19
Fold the cucumber ribbon in half.
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20
Place 2 slices on each place where you'll lay the egg crepe dandelion flowers.
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21
Place a dandelion flower gently on each pair of cucumber slices.
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22
Place a dandelion flower on the center shrimp to finish.
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23
The cake looks like this from the side.
