How to make it

1. https://www.youtube.com/watch?v=sJjBGxc5Ee8
2. Make the rice: In a heavy-bottomed pot, rinse the rice in several changes of cool water, until the water runs clear. In the same pot, add 3 cups of fresh water and cover the pot with a tight fitting lid. Do not remove this lid until the rice is finished. Bring the pot to a full boil. You will know it is boiling when steam pushes its way out at the edges of the lid and you can hear the bubbling in the pot. Turn the burner down to the lowest possible setting, and set a timer for 18 minutes.
3. While the rice is cooking, make the seasoned vinegar. Combine the sugar and salt with the Lee Kum Kee 9° Selected Rice Vinegar in a bowl and mix until sugar is dissolved.
4. When time is up, return the heat to high for 1 minute. Turn off the heat, and leave the lid on for 5 minutes. After 5 minutes, lift the lid and gently fluff the rice. Transfer the rice to a large baking sheet. Sprinkle the seasoned vinegar onto the rice and gently toss to coat it evenly and help it cool. When the rice is evenly seasoned, shiny, and dry, it's ready to use. 
5. Take half of the rice, and mix it with furikake. Line an 8-inch springform pan with plastic wrap. Fill the pan a little more than halfway with the furikake rice. Use a piece of wax paper to press it down into an even firm layer. Arrange the nori to cover the layer of rice. Next, make a layer of thin cucumber slices. Top the cucumber with Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs). Fill the pan the rest of the way with rice, pressing down into a firm even layer that’s flush with the top of the spring form pan. Use wax paper to keep it from sticking to your hands. Flip the pan over onto a cake stand or plate and carefully remove the pan, and then the plastic wrap. 
6. Arrange the salmon around the edge of the “cake” and place cucumber ribbon in the center to resemble flower petals. Just before serving, mix salmon roe with Lee Kum Kee Hoisin Sauce. Mound salmon roe in the center. Drizzle with Lee Kum Kee Sriracha Chili Sauce. Slice and serve with Lee Kum Kee Panda Brand Dipping Soy Sauce and wasabi. Enjoy!