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Avocado Canelones with Tomato Caviar and Soy Air

Image for Avocado Canelones with Tomato Caviar and Soy Air


Yield: 8 servings

kikkoman products used:


olive oil
4 avocados, ripe but not too soft
8 plum tomatoes
1 cup diced jicama
1 tablespoon sesame seed
1 tablespoon Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
1 cup Kikkoman Soy Sauce
1 cup water
1teaspoon soy lecithin granules
grated yuzu citrus zest


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 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 created by Chef Jose Andres


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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