Yuzu Guacamole, Crispy Rice, and Jamón Ibérico
For the Seasoned Vinegar:
In a saucepot, combine vinegar, kombu dashi, salt, and sugar. Bring to a simmer until sugar and salt dissolve. Remove from heat.
For the Crispy Rice:
Preheat a rice steamer. In the steamer, combine rice, water, and miola and cook 30 minutes or until cycle is complete. Remove rice and pour into a large mixing bowl. With a wooden spoon gently fold the rice while someone else fans rice to blow off excess steam. Once rice is no longer steaming, season with Seasoned Vinegar, folding it in and making sure to coat every grain. While rice is still warm, press into shallow, round molds to form 2½-tablespoon cakes. Lay molds in fish tubs in a single layer and cool.
For the Guacamole:
Slice avocados in half and remove pits, reserving 3 pits. Scoop avocado flesh into a mixing bowl and dress with yuzu to prevent oxidation. Add chillies, cilantro, onion, tomato, garlic, and salt and mash with hand. Hold in a quart container with an avocado seed placed in each to help prevent oxidation.
To Assemble and Serve:
Cover the bottom of a sauté pan with vegetable oil and heat. Place 4 pieces of Pressed Rice in the pan and fry for about 3 minutes, until rice is crispy and golden brown. Flip rice and sear 2 minutes more. Add a pat of butter to the pan and lightly brown. Add 1 tablespoon soy sauce and remove from heat. Remove Pressed Rice from pan and pipe Guacamole onto the crispy side. Top with radish, cucumber, and jalapeño. Garnish with jamón Ibérico and nori.