Avocado Canelones with Tomato Caviar and Soy Air

Recipe submitted by Chef Jose Andres, minibar, Washington
  • Olive oil
  • 4 ripe avocados
  • Salt
  • 8 plum tomatoes, peeled, seeded, and diced
  • 1 cup diced jicama
  • 1 tablespoon sesame seed
  • 1 tablespoon Asian sesame oil, plus more for garnish
  • 1 cup soy sauce
  • 1 cup water
  • 1 teaspoon soy lecithin granules
  • Grated yuzu citrus zest*



Yield: 8 servings

To Begin

  1. Lightly oil a sheet of plastic wrap with olive oil.
  2. Peel avocados with a vegetable peeler; shave avocado into thin slices, working from top to bottom.
  3. Place slices on plastic wrap, overlapping slightly to create a rectangular sheet of avocado, about 3- by 4-inches.
  4. Sprinkle lightly with salt.
  5. Repeat to make 8 sheets.

In a small bowl, combine tomato, jicama, sesame seed, and sesame oil.

Soy Air

  1. Whisk soy sauce, water, and soy lecithin with a hand blender until foamy.


  1. Place 1/4 cup tomato mixture across bottom of each avocado sheet.
  2. With plastic wrap, roll up like a sushi roll.
  3. Trim ends; remove plastic wrap.
  4. To serve, divide rolls among eight places or serve, family-style, on a platter.
  5. Garnish with tomato seeds, yuzu zest, and soy air.
  6. Drizzle sesame oil over all.

*If yuzu is unavailable, use orange zest.  


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