Mini Sushi Cakes

• 1 Hot cooked rice
• 1 Salmon roe
• 1 Salmon flakes
• 1 Shiso leaf
• 1/2 can Canned tuna (packed in water)
• 4 slice Avocado
• 3 Frozen peeled shrimp
• 1 Mayonnaise
• 1 egg Scrambled eggs
• 1 Sakura Denbu
• 1 Nozawana (Japanese greens)
• 2 tbsp Tuna sukimi (bits scraped from the bones)
• 1/2 Green onions

1. Lay a sheet of plastic wrap in a pudding cup or a glass that you're using as a mold.
2. Pack in the rice as if you were making hand molded sushi.
3. Here's sushi with salmon roe and salmon flakes mixed into the rice.
4. I sandwiched a shiso leaf in-between.
5. Here, I mixed the canned tuna into the rice.
6. In-between the layers, I sandwiched some avocado mixed with mayonnaise and put shrimp and avocado on top.
7. It's delicious with soy sauce and mayonnaise.
8. Into the mold, press in rice mixed with salt and peppered scrambled eggs, rice with sakura denbu, scrambled eggs, and rice with chopped nozawana.
9. Press in the maguro sukimi on the bottom, then pack the rice, green onions, then rice.
10. From the mold, take out the plastic wrap with the sushi inside.
11. Flip it over so that the bottom layer will come on top, then serve.

rice, salmon, salmon, leaf, tuna, avocado, shrimp, mayonnaise, egg, denbu, nozawana, green onions

Taken from cookpad.com/us/recipes/152140-mini-sushi-cakes (may not work)