Instructions: For sushi rice: Wash rice several times, each time covering rice with water and massaging it by hand to loosen starch. Drain water and repeat until rice produces clear water.

Place drained rice in a small pot or rice cooker and add the measured water.

If using a rice cooker, turn on and wait until indicator says rice is done. If using a pot, bring water to a full boil. Cover rice and reduce heat to very low.

Cook 20 minutes. Turn off flame and allow rice to sit, covered, another 10 minutes.

Using a wooden spoon, spread rice out into a large bowl or wooden rice bowl.

Fluff rice with a wooden spoon while splashing with a little vinegar. Let sit for a few minutes; fluff and splash with vinegar again until all the vinegar has been used. Allow rice to cool to room temperature. Do not refrigerate. You will need about half of the rice for parfaits. Reserve the rest for another use.

For parfait: In a mixing bowl, combine diced hamachi, oils, ponzu, toban djan, curry paste, shallots and shiso and gently mix thoroughly. In a separate bowl, mix wasabi and rice vinegar together. Gently fold in whipped cream until well mixed.

Place either stainless steel or PVC rings (about 3 inch diameter by 2 1/2 inch high) on either parchment paper or plastic wrap. Lightly oil rings with lemon olive oil. Fill rings evenly until 1/4 full with sushi rice, loosely packed. Cover rice with a thin, round layer of sliced avocado. Fill rings to 3/4 full with hamachi mixture. Fill rest of the way with wasabi mousse, leveling off top with a knife. Gently allow rings to slide off parfait and serve with a dollop of caviar and a drizzle of lemon olive oil.

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