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Avocado Canelones with Tomato Caviar and Soy Air
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Description
Avocado Canelones with Tomato Caviar and Soy Air
Ingredients
- Asian sesame oil 1 tablespoon
- Sesame Seed 1 tablespoon
- Diced Jicama 1 cup
- Plum tomatoes 8
- Salt
- avocados, ripe but not too soft 4
- Olive Oil
- Kikkoman Soy Sauce 1 cup
- Water 1 cup
- soy lecithin granules 1 teaspoon
- grated yuzu citrus zest
Methods/steps
- 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 1/4-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 1/4 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.
- Recipe courtesy of Chef Jose Andres, minibar
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