Decorative Cake Sushi

Ingredients (Serves 2)

• Cooked rice – 2 bowls (300g)
• Cucumber – 1 (98g), thinly sliced (reserve 6 slices for garnish)
• Broccoli – 2 florets (30g)
• Cherry tomatoes – 2 small (18g), halved
• Snow peas – 4 (9g), trimmed and halved diagonally
• Eggs – 2 medium (100g)
• Canned tuna – 1 can (70g), drained
• Boiled shrimp (small) – 8 pieces (56g)
• Sliced cheese – 1 slice (18g)
• Ham – 1 slice (15g)
• Sugar – 2 teaspoons
• Salt – a pinch
• Vegetable oil – as needed
• 
  Kewpie Creamy Vegetable Dressing (Carrot & Onion) – 2 tablespoons
• Kewpie Mayonnaise – 1.5 tablespoons

Instructions

1. 
   Make the mold: Cut two side panels from a 1L milk carton and staple or tape into a 13cm-wide circular mold. Line the inside with plastic wrap.
2. Mix warm rice with creamy vegetable dressing using a slicing motion to combine.
3. Salt the cucumber slices (except the 6 reserved) and set aside.
4. Boil broccoli and snow peas in salted water. Drain and cut snow peas diagonally. Halve the cherry tomatoes.
5. Beat eggs with sugar and salt. Scramble in an oiled pan using chopsticks to create fine curds.
6. Mix drained tuna with mayonnaise.
7. Cut flower shapes from sliced cheese and ham using a cutter. Finely chop any scraps.
8. In the mold: layer scrambled egg, half the rice, tuna mix, salted cucumber, chopped ham and cheese scraps, and the remaining rice, pressing firmly after each layer.
9. Flip the mold onto a plate and remove the wrap and mold. Garnish with shrimp, boiled veggies, cherry tomatoes, reserved cucumber, and flower-cut cheese and ham.