Step 1

Preheat oven to 350°. Toast garlic and pine nuts on separate small baking sheets until pale golden, about 5 minutes for garlic and 6–8 minutes for pine nuts. Let cool, then transfer garlic and pine nuts to a food processor and pulse until finely chopped. Add basil and parsley and pulse until herbs are finely chopped. Transfer to a small bowl and stir in Parmesan and oil; season with salt.

Step 2

Do Ahead: Gremolata can be made 3 days ahead. Cover and chill.

Step 3

Toss pineapple, apple, celery, jalapeño, oil, vinegar, yuzu juice (if using), and Tabasco in a small bowl to combine; season with salt.

Step 4

Do Ahead: Salsa can be made 1 day ahead. Cover and chill.

Step 5

Combine pineapple and kimchi in a small bowl and let sit 20 minutes to let flavors meld.

Step 6

Cut nori into thin ribbons with kitchen shears or a paring knife.

Step 7

Meanwhile, cook eggs in a medium pot of boiling water, 6 minutes (the whites will be just cooked, and the yolks will be not quite set). Transfer to a bowl of ice water with a slotted spoon. Reserve pot with egg cooking water and keep warm over low heat. Let eggs cool, then remove from cold water and carefully peel.

Step 8

Heat oil in a large nonstick skillet over medium-high until oil is just beginning to smoke. Add pineapple mixture and cook until beginning to brown, about 30 seconds. Add rice and toss to combine. Cook, tossing often, until rice is hot and starting to crisp, about 5 minutes.

Step 9

Place eggs back into cooking water to reheat, about 2 minutes. Mix soy sauce into rice; taste and season with kosher salt if needed.

Step 10

Divide rice among bowls and sprinkle with paprika. Using a slotted spoon, transfer eggs to paper towels and pat dry. Place 1 in each bowl. Place a dollop (or a quenelle if you’re feeling fancy) of gremolata in each bowl, then a spoonful of pineapple salsa. Mound potato chips and toasted nori to one side. Sprinkle eggs with sesame seeds, dividing evenly, and sea salt and top with a few microgreens.