To make dashi, place kombu in pot with 8 cups water. Let soak for 20 minutes. Then, over medium-high heat, bring the water to just under a boil. When many small bubbles form around the kombu, remove it from the water. Add 3 tablespoons fish sauce, 3–4 healthy dashes of Tabasco and the trimmed stems from 1 bunch cilantro to the kombu dashi. Stir, taste, adjust and bring to a boil.

Once boiling, reduce heat to medium-high, add unpeeled shrimp and simmer for 3 minutes. Remove shrimp with slotted spoon and place them in ice water.

Strain dashi; reserve 1½  to 2 cups for making rice and chill 2 cups of broth for making the mousse. (Save remaining broth to make soup.)  Cook the rice in dashi. Chill the rice.

While the rice cooks, peel and devein the cooked (and chilled) shrimp.

Prepare gelatin following the package directions for cold use.

Mix 2 cups chilled reserved dashi, mayonnaise, lime juice, 2 teaspoons fish sauce, 6 healthy dashes Tabasco and a pinch of sugar with the gelatin. Taste and adjust. Chill in refrigerator until gelatin is just starting to set, about 30 minutes.

While gelatin mixture chills, cut shrimp until you have 2 cups of shrimp rounds (chill and reserve remaining shrimp for garnish); keep chilled until ready to use.

When the gelatin mixture is almost set, place the bowl in ice water and whip until light and fluffy.
In a large bowl, beat the heavy cream until stiff. Gently fold gelatin mixture and then shrimp and rice mixture into the whipped cream.  Evenly divide mixture into molds or into a silicone muffin/cupcake pan. Chill in refrigerator until set, about 2 hours.

When ready to serve, unmold the set mousse: turn out onto a chilled plate or, if using a muffin pan, cover with a chilled baking sheet and gently flip over.

Sprinkle reserved shrimp with finishing salt.

Tastefully arrange the molded mousses on the platter or individual plates, garnishing with the rest of the shrimp, marinated vegetables, sprouts, microgreens or whatever your imagination desires.