• avocado-canelones

  • Avocado Canelones with Tomato Caviar and Soy Air by Chef Jose Andres


    Yield: 8 servings

    • Ingredients
    • 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


    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.