The picture below shows what the dish looked like before I put on the toppings.
This is a simple concoction. I mixed blanched and finely chopped daikon greens with dried bonito flakes or "katusobishi" 鰹節 shavings (I used the kind that comes in a small plastic pouch) dressed in soy sauce and sesame oil (to taste, dry bonito flakes do absorb soy sauce)．I mixed this with cooked rice in a bowl.
I shaved the Daikon in the manner of "katsura muki" 桂剝き a bit thicker than for thinly julienned "tsuma" つま granish for sashimi (see below). I boiled it for 10 minutes in water with some raw rice then let it cool. I did not further season it (just because I got lazy but I could have simmered in in light colored soy sauce, salt, sugar or mirin). The sheets broke into several pieces when I tried to take them out of the pan. On hindsight either I should have cooked them less or cut the daikon a bit thicker. Using a ring mold, I placed the strips of daikon inside the mold lining the inner surface. I then pressed the seasoned rice into the center and made a tightly packed disk of the rice with the daikon sheets on the periphery. I then gently removed the ring mold. I briefly microwave it just before serving so that the daikon and rice were warm.
The daikon needed some seasoning but overall this dish was good as a “shime” 〆 or ending dish for the evening. The topping also added flavors and textures to the rice. The daikon greens are somewhat like mustard greens and have a very slight sharp (not hot) taste and the combination worked very well.