Avocado shrimp roll with salmon caviar

Ingredients

• 1/3 lb (160 g) freshly skinned shrimp
• 1 ripe avocado
• 1/3 oz (10 g) capers
• 1/6 oz (5 g) gurkins
• 1.9 oz (50 g) mayonnaise
• 1/6 oz (5 g) fresh parsley leaves
• 1/3 oz (10 g) shallot
• 1/4 tsp shiraza sauce (or other spicy sauce)
• salt
• pepper
• 1 knife point xanthan gum ((optional))
• all left over shrimp skins and heads (if any)
• 2 tsp tomato paste or more fresh tomato
• 1 tbsp olive oil
• 1/4 cup cut up onions
• 1/8 cup cut up celery
• 1 tbsp brandy
• 1/2 cup katsuobushi
• 1/2 cup light soy sauce
• 2 tbsp rice vinegar
• 2 tbsp mirin
• 1/3 cup lemon or lime juice
• 1/6 cup orange juice
• 0.7 oz (2 g) agar agar
• 1 cup water
• 1/10 oz (3 g) salmon eggs
• some mini greens