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
