Step 1:

Using a cookie cutter or a small drinking glass, cut our circular shapes from a store-bought angel food cake, about 1-inch thick. You can also use mini muffins.

Step 2:

Cover the top of your cake sushi with a coat of frosting.

Step 3:

For seaweed, wrap each cake sushi with a strip of "fruit by the foot" roll ups, using a bit of icing to glue into place.

Step 4:

Cover top of each sushi cake with shredded coconut to give the appearance of rice.

Step 5:

Decorate each sushi with cut-up jujubees, sprinkles, jam, dried candied fruit. (Here we used candy sprinkles for pretend fish eggs, and jujubees for pretend carrots, sweet radish, and green beans. You can also use dried mango for pretend tuna.)

Put cake sushi in refrigerator and let set for about 20 minutes. Store in air-tight container.