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
 * ⅓ 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

 * 1) Toss daikon with salt; drain in a colander for half an hour.
 * 2) Squeeze out as much liquid as possible; reserve.
 * 3) Coarsely mash (do not purée) avocados.
 * 4) Fold in remaining ingredients and reserved daikon.
 * 5) 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.