Easy! Tuna Soboro Rice Cake

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