Peel thin strips of sausage using a peeler.

Cut cheese slices into ribbons: one about 0.7 x 7 cm and another 0.8 x 2 cm for each ribbon.

Prepare 5 cheese ribbon sets.

Form the longer cheese strip into a ring.

Wrap the shorter cheese strip around the center of the ring, securing the ends with a piece of cellophane noodle.

Repeat steps 2-5 to make 5 cheese ribbons.

Cut 10 ellipse-shaped slices from the cheese.

Divide cooked sushi rice into two 175g portions.

Mix sakura denbu into one rice portion to create pink rice.

Divide both the pink and white rice portions into 5 smaller portions.

Shape each rice portion into a small, flattened barrel.

Create a slight depression in the center of each rice barrel.

Place a cheese ellipse on top of the depression in each rice barrel.

Secure the cheese ribbons onto the rice with cellophane noodles.