Avocado Crab Roll with Soy Sauce Caviar

1. 1

   Make the Caviar: 1.

2. 2

   Pour the vegetable oil into a tall container (make sure it has extra empty space, so you can add the other ingredients later) and place it in the refrigerator for 4 to 5 hours (or overnight) so it is below 40 degrees when you are ready to start the caviar.

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   2.

4. 4

   Whisk the agar agar into the soy sauce in a small saucepan and heat to a simmer over medium-low heat.

5. 5

   Remove from the heat and let the soy sauce mixture cool at room temperature for 10 minutes, then pour it into a squeeze bottle.

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   3.

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   Remove the oil from the refrigerator and drizzle the soy mixture into the oil.

8. 8

   When the soy hits the oil it will bead into caviar and the agar agar will solidify.

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   Let the soy caviar sit in the oil for 10 minutes, and then gently strain it out.

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    4.

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    Gently rinse the soy caviar in ice cold water, then set them aside in the refrigerator.

12. 12

    Make the Avocado Crab Roll: 1.

13. 13

    Toss the crab meat with the lemon oil and chives.

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    2.

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    Slice the avocado in half, pit it, peel it, and thinly slice the fruit into horizontal slices.

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    Place half of the avocado slices on a small piece of parchment paper (approximately 4 x 4 inches), fanning the pieces into a long strip.

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    Pull the sides of the parchment paper up, causing the avocado slices to bend, creating a channel down the middle.

18. 18

    Place half of the crab mixture in the channel.

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    Use the parchment paper to gently pull the avocado around the crab into a tighter cylinder.

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    Repeat with the other half of avocado and crab.

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    3.

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    Place the two avocado rolls on a plate, avocado side up, and drizzle with a bit of lemon oil.

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    Season with sea salt and garnish with a spoon of soy sauce caviar on each roll.

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    Place sprigs of cilantro on the plate.

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    Serve.

* Per serving · 4 servings · Values may vary.