Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Green Onion | 1 medium (110g) | 44 |
| Radish | 1/2 cup (58g) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Daikon | not in our table | 0 |
| Caviar | not in our table | 0 |
| Wasabi | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 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.