Ingredients (4 servings)
Ripe avocado, small dice: 400 g (about 3 medium)
Shallot, brunoise: 40 g
Extra virgin olive oil: 30 ml
Fresh finger lime pearls: 30 g
Lemon juice: 10 ml
Salt: 4 g
White pepper: 1 g
Cooked sushi rice: 300 g
Neutral oil (for frying rice): 30 ml

Method
Mix avocado, shallot, olive oil, lemon, salt, pepper.
Fold in finger lime pearls gently.
Pan-fry pressed rice patties in oil until crisp (2–3 min per side).

Plating
Mold tartare on rice crisp. Microgreens on top.