5 kohada fillets, thinly sliced
5 sheets Vietnamese rice paper
1 packet nori sheets, blended to fine powder
5 eggs, yolk removed
100ml lime juice
1-3g green food coloring (depending on colour of avocado)
100g white sesame seeds
Sesame seed oil caviar
Black radishes, sliced
Blend the nori, salt and egg whites until light and fluffy. Brush the paste onto the Vietnamese rice paper and leave it to air dry. Once dried, fry the sheets in a pan of clean smoking oil heated to 190C.
Remove the flesh of the avocado and blend with the lime juice, salt and a few drops of green food colouring. Store and cool quickly to prevent oxidation.
Toast the sesame seeds and mix with the fine salt. Set aside until required.
Place the nori cracker, sliced kohada and avocado purée on a plate and garnish with sesame salt, sesame seed oil caviar, black radish slices and dashi vinegar.