In a 7" round cake pan, line with plastic wrap. Spread Kinshi Tamago on the bottom. Then spread on half of the Sushi Rice. Pack firmly.

Place sliced salmon and Shiso leaves on the rice. Spread the rest of the rice over the salmon and pack well. Wrap the whole thing with plastic, and refrigerate for 15 minutes until set.

Turn the cake out on a plate and remove the plastic wrap. Make flowers with salmon Sashimi pieces and place in the middle of the cake. Add Ikura in the center of flowers. Place the halved snow peas around the flowers (like leaves). Scatter tuna and Ikura over the cake.