Japanese Guacamole

Description
In the Japanese art of origami, a simple piece of paper can be transformed into a crane, an elephant or even Santa Claus. Equally subtle, stirring a few Japanese ingredients into roughly mashed California avocado creates a new taste sensation.

Ingredients

 * ¾ Cup shredded daikon (Japanese radish)
 * ½ tsp salt
 * 2 California avocados, about 1 pound
 * 1/3 Cups finely sliced green onion
 * ¼ Cup fresh salmon caviar*
 * 2 Tbsp rice vinegar (plain)
 * 1 Tbsp Japanese soy sauce
 * ½ Tbsp Wasabi paste**

Directions
Toss daikon with salt; drain in a colander for half an hour. Squeeze out as much liquid as possible; reserve. Coarsely mash (DO NOT PUREE) avocados. Fold in remaining ingredients and reserved daikon.

Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.


 * If desired, substitute 1 teaspoon seaweed and sesame seed furikaki, which can be found in Japanese markets.


 * Wasabi is referred to as Japanese horseradish and can be purchase in the Asian section of many supermarkets or in Japanese markets.