Prepare three bowls lined with plastic wrap.

Mix cooked rice with sushi vinegar and divide into two portions. Mix sakura denbu into one portion (pink rice) and white sesame seeds into the other (white rice).

Cut tuna, salmon, and squid into thin strips (5mm width).

Julienne the cucumber into thin strips.

Arrange shredded egg in a radial pattern at the center of the bowl. Add tuna and salmon alternately in a radial pattern outside the egg, followed by cucumber. Fill half the bowl with pink rice and top with white rice. Cover with plastic wrap and let sit for 5 minutes.

Invert the bowl onto a plate and remove the plastic wrap. Repeat for all three bowls.