Avocado Canelones with Tomato Caviar and Soy Air by Chef Jose Andres
Yield
4
ServingsIngredients
- Ingredients
Olive oil
4 ea Avocados, ripe but not too soft
Salt
8 ea Plum tomatoes
1 cup Jicama, diced
1 Tbsp Sesame seeds
1 Tbsp Asian sesame oil
1 cup Kikkoman Soy Sauce
1 cup Water
1 tsp Soy lecithin granules
Grated yuzu citrus zest
Directions
- 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.
- 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.
- To make Soy Air: Whisk Kikkoman soy sauce, water and soy lecithin with hand blender until foamy.
- 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.
