Make the tuna soboro. In a non-stick frying pan, add all the ingredients marked with an asterisk and cook until the moisture evaporates completely.

Line a cake mold with plastic wrap and spread the thin omelet strips evenly.

Add half of the rice and press it down firmly with a rice paddle or similar tool.

Spread the tuna soboro evenly over the rice.

Add the remaining rice and press down firmly to shape it.

Invert the mold onto a plate, remove the plastic wrap, and decorate with shrimp, salmon roe, carrot, and snow peas.