Prepare the additional ingredients: Either grill or microwave a piece of salted salmon to cook it through. You can put it in the rice cooker and cook it along with the rice and take it out when both are done if you like.

Using two different sized molds or bowls or cups etc. for the cake, pack with the scrambled eggs → sushi rice → nori seaweed → sushi rice → cooked flaked salmon → sushi rice, in that order.

Decorate: Slice the daikon radish thinly, sprinkle with salt and massage it in to tenderize it. Cut a slice for the cake message and leave it to soak for a while in sushi vinegar.

Cut the smoked salmon into 5 to 6 cm pieces. Layer and roll them up into rose shapes. Spread out the outer 'petals' to make them look extra-voluminous.

Roll the thinly sliced and salted daikon radish to make rosebuds. If the daikon radish is too thick or not squeezed out tightly enough it will be hard to roll!

Make the mashed potatoes. Cook potatoes in the microwave and mash them up. Add salt, mayonnaise, milk, and a tiny bit of butter, and pass the mixture through a sieve.

After passing the mashed potato mixture through a sieve, add some milk so that it's the consistency of cream. Put the potato-cream in a piping bag fitted with an icing tip and decorate the cake with it.

Make the "lace" for the cake. Slice the lotus root thinly, cook in the microwave and sprinkle with salt. Put the slices around the cake.

Cut the quail egg face parts out of nori seaweed using scissors or a nori punch (used for bentos). Cut letters out for the daikon radish plaque. If you moisten the surface of the eggs and daikon radish slightly it's easier to stick on the nori.