Sushi Cake (3rd Layer)

1. Line the inside of a large round cake pan with plastic wrap to prevent the ingredients from sticking to the pan.
2. Arrange like spokes on a wheel the 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 an overlapping manner. 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 shrimps and mango will be compacted. Make sure the sushi rice line the edge of the pan and you can no longer see any mango.
5. Spoon in a thick layer of Ebiko (a.k.a. Tobiko) or fish roe and make sure that it lines the edge of the pan and you can no longer see any rice.
6. Arrange in an overlapping manner the thin Salmon fillets. Make sure the Salmon line the edge of the pan and you can no longer see any fish roe.
7. Add another layer of sushi rice and press down to ensure that the shrimp, mango and Salmon will be compacted. Make sure the sushi rice line the edge of the pan and you can no longer see any Salmon.
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.

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

To serve, remove from mold and from the plastic wrap and place on a platter.