Bring a pot of water to a boil. Remove the core of the tomato. Score the bottom of the tomato creating an X on the bottom of the tomato. Do not cut too deep into the tomato, just enough to break the skin.

Drop the tomatoes into the boiling water, cooking for about 20 seconds. Remove the tomatoes and allow them to cool enough to handle.

Gently peel the tomatoes.

Cut the tomatoes in half, and remove the seeds. Cut the halves in half creating quarters. Place the tomato pedals on a plate and set them aside.

Pour the marinade over the tomatoes. Allow the tomatoes to marinade for at least 30 minutes, it is even better if you can allow the tomatoes to sit overnight in the refrigerator.

Preheat the oven to 325 degrees.

Place the tomato pedals on a baking rack. Cook the tomatoes for 12 minutes. I am looking for the tomatoes to dehydrate a touch and release some liquid.

Dice the tomatoes, and place them in a bowl. Add the Asian pears, pine nuts, and chopped chives, and season with the sesame oil and sea salt.

Rinse the rice a couple of times, it's not super important for the water to become clear.

Place the water, seasoned rice wine vinegar, salt, and rice in a rice cooker. Follow the cooking recommendations.

Once the rice is cool enough handle, spread thrice onto a baking sheet 9x13, lined with parchment paper. Spread the rice to cover the whole pan. The rice should be 1/4 inch in thickness. Cover with another sheet of parchment paper, and a baking sheet. Press down firmly, place a few cans of food on top and allow it to cool, it's best if it can sit overnight.

Cut out a disc using a cookie cutter, 3-4inch in diameter.

Heat a heavy cast iron pan over medium heat. Add enough EVOO to cover the bottom generously. Cook one to two sushi rice rounds at a time depending on your pan size, cook until very crispy and golden brown on both sides.

Micro shiso or mint leaves. Chive batons