Sushi Cake (2nd Layer)

1. Line the inside of a medium round cake pan with plastic wrap to prevent the ingredients from sticking to the pan.
2. Arrange in an overlapping manner the thin Tuna fillets. Make sure the Tuna line the edge of the pan and you can no longer see the bottom of the pan.
3. Add a very thin layer of either Wasabi or Kewpie Japanese Mayo (I used the Japanese Mayo).
4. Add a layer of sushi rice and press down to ensure that Tuna fillet will be compacted. Make sure the sushi rice line the edge of the pan and you can no longer see any Tuna.
5. Add a layer of Nori.
6. Add a layer of sushi rice that was tossed with SB Sansho Assorted Chili Peppers, Shiitake mushrooms and carrots.
7. Press down and close the plastic wrap over the sushi cake. Place in the ref to cool.

TUNA:
1. Choose a nice fillet of Tuna and cut into thin slices.
2. Choose fillets that don’t have many membranes in between the Tuna meat.

SHIITAKE MUSHROOMS and CARROTS:
In a pot boil some sliced Shiitake mushrooms in 2 cups of the shrimp stock saved earlier. Add 1 tbsp Dashinomoto then add ½ cup carrots (fine julienne). Drain the mushrooms and carrots.

To serve, remove from mold and from the plastic wrap and place on top of the third layer.