CHEFS/PARTNERS: Janice Provost and Chad Houser, Parigi Step 1. Cucumber base
Use a mandoline to thinly slice the cucumber into paper-thin disks. Arrange in a circle.

Step 2. Rice with wasabi aïoli
Mix mayonnaise, garlic, sesame oil, Sriracha, and wasabi paste with cooked rice and place in the bottom of a ring mold. Top with nori sheet and cucumber slices.

Step 3. Gulf lump crab
Add a layer of fresh lump crab. Press gently to compact.

Step 4. Layered top
Layer slices of cucumber and avocado, and top with one tablespoon of pickled ginger.