Sushi Cake #2

• 540 ml Sushi rice
• 150 grams Salmon (sashimi grade)
• 8 shrimp Peeled shrimp
• 1 Salmon roe
• 3 Eggs for kinshi tamago
• 5 pods Green beans
• 1 Denbu
• 1 packages Pickled mibuna
• 1 Toasted sesame

1. Cook the eggs to make kinshi tamago, and boil the green beans and shrimp (cut the green beans diagonally).
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. Lightly squeeze the minced mibuna tsukemono, and mix it together with sesame and the remaining sushi rice.
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. Top with kinshi tamago, and decorate it with rose-shaped salmon, shrimp, salmon roe, and green beans, then it's finished.
6. I served the leftover rice in mini glass cups for appetizers.

salmon, shrimp, salmon, eggs, green beans, denbu, mibuna, sesame

Taken from cookpad.com/us/recipes/151385-sushi-cake-2 (may not work)