Start by blending the avocado in a food processor with a touch of salt until completely smooth. If the mixture isn't blending, add a small amount of olive oil to loosen.

Place 200-250g steamed rice in a bowl, and let the rice cool slightly.

Lay the fish around one half of the bowl, then spoon or pipe the avocado mixture on the other half.

Place the edamame over the avocado and garnish with the masago arare (or sesame seeds), sprinkle the Yuraki onto the fish, then dress the whole dish with Fresh Yuzu & Chilli Dressing.