Cook the rice as per the instructions in the sushi rice recipe. *3
Kinshi Tamagao
Beat egg with salt and mirin in a small mixing bowl.
Sieve the egg mixture to make smooth textured Kinshi Tamago.
Heat oil in a small frying pan over medium heat. When it is heated, remove from heat and place it on a wet kitchen cloth to distribute the heat evenly.
Place the frying pan back on the heat, and pour the egg in.
Cook the egg one side and flip it back and turn the heat off to cook the other side with the residual heat.
Put the fried egg on a chopping board and cut the egg in half.
Stack the egg together and roll. Slice it from one end. Set it aside.
Slice the cucumber and set aside.
Decorating Sushi Cake
Place half the rice at the bottom of cling wrap lined small cake tin and evenly spread it out and press it down.
Scatter the imitation crab meat and the sakura denbu over the rice. Make sure the sakura denbu is sprinkled around the edges well so that it will be visible from the outside.
Place the rest of the rice, cover with the cling wrap and press it down all together.
Remove the sushi from the tin and place it on a plate.
Slice the cucumber lengthwise and place on the sushi cake.
Cut the thinly sliced smoked salmon into a 0.8 inch (2cm) wide strip. Roll it from the end to shape like a rose.
Place it on the sushi cake.
Decorate the cake with the egg, and sprinkle more sakura denbu.
Garnish with Mitsuba leaves and Serve!
Video
Notes
*1 Key to success is to make perfect sushi rice. Check how to make perfect sushi rice here. Use the sushi rice calculator - you need rice to make 2 rolls for this size sushi cake. *2 instructions in post or substitute with store-bought salmon/fish cans*3 Sushi rice instruction