(Ok, fine, technically it’s a variant of Oshizushi–see below)
I love Chirashizushu to eat when I’m by myself, but it sometimes looks too messy to serve so molding it in layers in a cute soft mold shaped like a sakura is the answer. I also use this mold to make an egg and crab soufflé- like dish in the microwave. They are heat-proof at most normal baking temperatures. Here I use medium cooked Shrimps and raw Ahi Tuna and a Furikake that is not too strong or salty. Insert normal cautions about eating raw things here, you’ve been warned.
Oshizushi (押し寿司?, “pressed sushi”), also known as 箱寿司, hako-zushi, “box sushi”), is a pressed sushi from the Kansai region, a favorite and specialty of Osaka. A block-shaped piece formed using a wooden mold, called an oshibako. The chef lines the bottom of the oshibako with the toppings, covers them with sushi rice, and then presses the lid of the mold down to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces.–Wikipedia