Furikake Guacamole with Japanese 7 Spice Blend Tortilla Chips
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Recipe type: Appetizer
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Makes: 4-6 servings
 
Which furikake should you use? I love the wasabi fumi, which is just gently spicy, but there are so many varieties to sample, including a vegetarian blend. I have not tried all of them, but I will! (I mentioned this last time, but I buy the jars for much cheaper at my supermarket.)

So, now you own furikake and shichimi togarashi. What else can you use them for? Sprinkle furikake over rice (its original intended use), soup or noodles; add to popcorn or, a reminder that you can still make these potatoes. The seven spice blend can also be used on all of those things, but is just as lovely sprinkled onto vanilla ice cream, added to flour when breading and sparingly tossed with fruit.

Lastly, like all guacamole, this one does not have to be eaten only with chips. It's very good scooped up with vegetables and I've spread it onto smoked salmon, before rolling the slices up for a bread-free lunch.
What you'll need
  • 10 (6-inch) corn tortillas
  • ½-2 teaspoons shichimi togarashi (Japanese 7 Spice Blend)
  • 2 large ripe avocados, washed
  • 3 tablespoons furikake, plus more for sprinkling
  • 1 large juicy lime, halved
  • 1 tablespoon, plus 1 teaspoon toasted sesame oil (4 teaspoons)
  • heaping ¼ teaspoon kosher salt, plus more for tortilla chips
How you'll make it
  1. For the Japanese 7 Spice Tortilla Chips
  2. Adjust oven racks to the top and bottom third of the oven. Heat oven to 350°F.
  3. Using kitchen scissors or a sharp knife, quarter each tortilla into large triangles. Using cooking spray or oil in a spray can (I like to use avocado oil), lightly coat two baking sheets. Place tortillas on baking sheet in a single layer and lightly coat with oil. Very lightly sprinkle one side of chips with kosher salt; sprinkle with half Japanese 7 Spice Blend.
  4. Bake 10 minutes. Remove from oven; flip chips. Sprinkle with salt and the remaining 7 Spice Blend. Return chips to the oven, rotating pans, top to bottom and front to back. Bake 6-8 minutes more, or until the chips are golden, and firm. They will crisp up a bit more as they cool, but if they're still flexible in the center, I would put them back in for another minute.
  5. For the Furikake Guacamole
  6. Meanwhile, carefully halve and pit avocados. Using sharp knife, cube avocados, still in their skin (see picture). Use large spoon to scoop the squares from the skin; place in medium mixing bowl. top with furikake. Squeeze all of the lime over the avocado; drizzle with sesame oil. Add generous ¼ teaspoon kosher salt. Using spoon, stir to mix. Depending on how ripe your avocado is, this mixing may be enough to break down the cubes. If they're holding their shape too much, use a fork to minimally mash the avocado. You want the guacamole to be cohesive, but chunky. Taste and adjust seasonings, if necessary.
  7. Transfer guacamole to bowl; sprinkle with extra furikake. Serve with tortilla chips.
How to plan ahead
• The tortilla chips can be made four days ahead of time. Let them cool completely and store in an airtight container.
Recipe by at https://www.lifeaswecookit.com/furikake-guacamole-japanese-7-spice-blend-tortilla-chips/