Sushi Cake #2

1. 1

   Cook the eggs to make kinshi tamago, and boil the green beans and shrimp (cut the green beans diagonally).

2. 2

   Make the sushi rice with freshly cooked rice, and mix in about 1/4 of the rice with denbu to make it pink.

3. 3

   Lightly squeeze the minced mibuna tsukemono, and mix it together with sesame and the remaining sushi rice.

4. 4

   Pack the sushi rice into a cake pan in 3 layers placing the pink sushi rice in the center, and flip it over.

5. 5

   Top with kinshi tamago, and decorate it with rose-shaped salmon, shrimp, salmon roe, and green beans, then it's finished.

6. 6

   I served the leftover rice in mini glass cups for appetizers.

No additional tips available.