When I was dining recently at The Dock at Linden Street, the casual brewpub by Chef James Shyabout, I tried an appetizer that included pickled cucumbers with avocado, sprinkled with furikake.
Furikake is the Japanese dried seasoning that is used often to dress up rice. But Shyabout’s furikake cucumber sunomono salad made me look at furikake in a new way. So I decided to do something similar, but instead of a cucumber salad, I made guacamole, sweetened a bit with fresh summer corn.
This is a super simple recipe and it’s a unique way to introduce furikake to friends at a summer picnic or backyard party. Furikake comes in a variety of flavors, and I like to buy this one particular one called “Seto Fumi Furikake,” mostly because my last name is actually in the name of the furikake!
You can find furikake, often sold in plastic jars, in Japanese specialty stores (such as Nijiya Market) or in the Japanese aisle of Asian grocery stores such as 99 Ranch. (It’ll probably be in the same area where you find nori, or dried seaweed.)
So next time you need a guacamole, sprinkle some furikake on top to take it to another level. Enjoy!
Furikake Guac with Summer Corn
Makes two to three servings
3 ripe avocados
1 white corn, kernels removed
1/2 red onion, finely diced
juice from 1 lime
Furikake for sprinkling
Remove avocado pits and scoop flesh into a bowl and then mash the avocado with the back of a wooden spoon. Add lime juice, red onion and corn, and blend well. Refrigerate until ready to serve. Right before serving, sprinkle with furikake. Serve with chips.
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