Easy Chirashizushi Cake

• 1 1/2 rice cooker cups' worth Sushi rice
• 1 Flaked salmon
• 1 as much (to taste) White sesame seeds, shiso leaves
• 1 egg worth Usuyaki tamago (thin omelette)
• 1 Boiled shrimp, cooked or smoked salmon, or whatever you like

1. Shred the shiso leaves.
2. Mix the sesame weed and shredded shiso in the sushi rice, using a cutting motion so you don't crush the rice.
3. Spread a piece of plastic wrap in a round container (a plastic container or a mold) and spread in half the sushi rice.
4. Sprinkle in some flaked salmon.
5. Add the rest of the sushi rice, and press down tightly with a rice paddle.
6. Line a serving plate with some lettuce or other greens (if you have them).
7. Invert the container of rice on top, and take the plastic wrap off.
8. Decorate the top with whatever you like.
9. I made little flowers made out of smoked salmon, and added usuyaki tamago (thin omelette), shrimp and daikon radish sprouts.

rice cooker, salmon, much, egg worth usuyaki, shrimp

Taken from cookpad.com/us/recipes/188191-easy-chirashizushi-cake (may not work)