Sushi Cake (1st Layer)

1. Line the inside of a small round cake pan with plastic wrap to prevent the ingredients from sticking to the pan.
2. Arrange in an overlapping manner from head to tail the medium sized shrimps. Make sure the shrimps line the edge of the pan and you can no longer see the bottom of the pan.
3. Layer thin mango slivers in the same overlapping manner that of the shrimps. Make sure the mangoes line the edge of the pan and you can no longer see any shrimps.
4. Add a layer of sushi rice and press down to ensure that the shrimp and mango will be compacted. Make sure the sushi rice line the edge of the pan and you can no longer see any mangoes.
5. Spoon in a thick layer of Oborro and make sure that it lines the edge of the pan and you can no longer see any rice.
6. Add a layer of the egg crepes slivers and make sure that it lines the edge of the pan and you can no longer see any Oborro.
7. Add another layer of sushi rice and press down to ensure that the shrimp and mango will be compacted. Make sure the sushi rice line the edge of the pan and you can no longer see any egg crepes.
8. Press down and close the plastic wrap over the sushi cake. Place in the ref to cool.

SHRIMP:
Wash some large white shrimps the quantity is dependent on how many you plan to make. Cut off the heads for better presentation and run a thin barbecue stick along the legs up to the tail. Do not pierce the tail section. This is to keep the shrimp from curling up when you cook them. Cut off any excess stick leaving at least some to easily remove the stick once the shrimps are cooked.

In a pot, boil some water and add 1 tsp salt, 3 tsp sugar, 1 tbsp Mirin and 2 tsp Mitsukan for every 250g of shrimp. Place the shrimp into the pot and wait for it to cook in about 2 to 2½ minutes. Drain and shock the shrimps in ice water. Remove the sticks and peel off all the skin. Butterfly the shrimps by using a knife by cutting along the bottom of the shrimp making sure not to cut all the way through but just enough to spread out the shrimp. (Save 2 cups of the water for the Shiitake mushrooms)

EGG CREPES:
This is somewhat similar to “Tamago” or sweet egg omelet. To make some you need 2 eggs (beaten), add ¼ tsp light soy sauce, ½ tsp Mirin, ½ tsp sugar and ¼ tsp salt. Using a “Makiyakinabe” or rectangular omelette pan heat ½ tsp oil and cook in batches into crepe like thickness and cut into thin strips.

To serve, remove from mold and from the plastic wrap and place on top of the second layer and top with a Salmon floret.

SALMON:
1. Choose a nice fillet of Salmon and cut into thin slices.
2. Arrange into a floret and fill in the middle with Ebiko (a.k.a. Tobiko) or fish roe.