When rice is finished cooking, take out some rice into a small bowl, and mix with Sakura Denbu to make pink colored rice.
Place the rest of rice into a large bowl and add one packet of Chirashi Sushi Mix while the rice is still hot. Fold everything together with the rice using a rice paddle. Gently slice through the rice to separate the grains. Cover with moist towel so it will not dry out.
Make thin egg crepe. Save 1 egg crepe to make 2 Temari Sushi and cut the rest of egg crepes into thin julienne strips.
To Assemble Chirashi Sushi Cake
Prepare a container of your choice (round/square, small/big). First place shredded egg crepe garnish on the bottom. Make sure there is no space between. Then add ½ inch (1.3 cm) layer of pink rice, then finally put Chirashi Sushi on top. Between rice and container, place the sliced cucumber around the bowl so when you flip it upside down it will nicely decorate the bottom trim.
Flip on a plate and decorate as you wish. To make sashimi rose, you overlap half a piece of sashimi with the next one and roll them up.
Bonus: To Make Temari Sushi
Cut the thin egg crepe into half and place it on a sheet of plastic wrap. Put about 1-2 Tbsp of Chirashi Sushi on top of the egg crepe and wrap it tightly. Keep it wrapped until you are ready to serve.
When you are ready to serve, unwrap the Temari Sushi and place it on a plate. Garnish with snow pea, half of sliced shrimp, and ikura on top.
Rice gets hard when refrigerated; therefore, it's best to cover with plastic and a thick kitchen towel to store in the refrigerator. For sushi cake (without sashimi-grade fish), you can store it at a cool place for a few hours without refrigeration.