Sushi Cake #2

Directions

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.