Avocado Canelones with Tomato Caviar and Soy Air

Ingredients	Amount
Olive oil
Avocados, ripe but not too soft	4 ea.
Salt
Plum tomatoes	8 ea.
Jicama, diced	1 cup
Sesame seeds	1 Tbsp.
Asian sesame oil	1 Tbsp.
Kikkoman Soy Sauce	1 cup
Water	1 cup
Soy lecithin granules	1 tsp.
Grated yuzu citrus zest

Method

1. Lightly oil a sheet of plastic wrap with olive oil. Peel avocados with a vegetable peeler, keeping them whole. With peeler, shave thin slices of avocado, working from the top to the bottom. Carefully place slices on plastic wrap, overlapping slightly to create a sheet of avocado about 3- by 4-inches. Sprinkle lightly with salt. Repeat to make 8 sheets.

2. Slice off top and bottom of plum tomatoes. Cut outer flesh away from seeds and pulp, keeping flesh in one piece and seeds intact. Cut flesh into ¼-inch cubes; reserve seeds and surrounding gel. Combine tomato cubes with jicama, sesame seed and sesame oil.

3. To make Soy Air: Whisk Kikkoman soy sauce, water and soy lecithin with hand blender until foamy.

4. To assemble Canelones: Place ¼ cup tomato mixture across bottom of each avocado sheet. With plastic wrap, roll up like a sushi roll. Trim ends; remove plastic wrap. Place 1 roll on plate. Garnish with tomato seeds, yuzu zest and Soy Air. Drizzle with sesame oil.

Yield: 8 servings

Source: Chef Jose Andres, minibar