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Make the Caviar: 1.
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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.
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Whisk the agar agar into the soy sauce in a small saucepan and heat to a simmer over medium-low heat.
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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.
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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.
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Make the Avocado Crab Roll: 1.
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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.
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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.
