Japanese Guacamole

YIELD: 1 Quart

1 1/2 cups daikon (Japanese radish), shredded
1 tsp. salt
4 avocados
2/3 cup green onion, finely sliced
2 tsp. seaweed and sesame seed furikaki
1/2 cup rice vinegar (plain)
1/4 cup Japanese soy sauce
1 Tbsp. Wasabi paste

1. Toss daikon with salt; drain in a colander for half an hour. Squeeze out as much liquid as possible; reserve.
2. Coarsely mash avocados. Fold in remaining ingredients and reserved daikon.
3. Serve 1/3 cup with rice crackers, shrimp chips.