Wash rice in cold water at least three times to remove excess starch.

Bring water and rice to a boil and cook for two minutes, uncovered. Then let simmer, covered, for 15-20 minutes, until water is absorbed. Remove from heat, remove lid, and let stand for five minutes.

While the rice is standing, combine the vinegar, sugar, and salt in a bowl. Mix thoroughly and briskly until the sugar and salt are dissolved.

Fold the vinegar solution into the cooked rice with a rubber spatula. Cover with a clean dishtowel and allow rice to stand for another five minutes.

Cut the thin slices of lemon into small wedges and combine with the imitation crab in a bowl. You can squeeze a bit of lemon juice from the other half of the lemon into the bowl as well (approximately one teaspoon). Mix to coat evenly.

Line an individual springform pan or a large ramekin with plastic wrap. Press enough rice into it to fill to desired height (depending on what you use). Turn it over onto your serving plate and top with pears, fish, and lemon mixture. Sprinkle with edamame beans, drizzle dressing, and top with sweet potato chips.

Place the avocado slices, cubed cucumber, and mango all around the perimeter of the rice. Pour dressing over all.