Best 2 Wasabi Guacamole With Pickled Ginger Recipes

Calling all avocado and sushi lovers! This fusion appetizer combines the best of both worlds with a wasabi guacamole and pickled ginger twist. The creamy and spicy guacamole is made with fresh avocados, jalapeños, cilantro, lime juice, and a touch of wasabi paste, giving it a unique and zesty flavor. The pickled ginger adds a sweet and tangy contrast, while the crispy wonton chips provide the perfect vessel for scooping up this delicious dip.

In addition to the main wasabi guacamole recipe, the article also includes variations for those who prefer a milder or spicier version, as well as instructions for making your own pickled ginger from scratch. Whether you're a fan of sushi or Mexican food, or simply enjoy experimenting with new and exciting flavors, this wasabi guacamole with pickled ginger is sure to tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

WASABI GUACAMOLE

Wasabi Guacamole image

Clipped this out of our local paper awhile back. It sounds so yummy. I have not made it as yet but I am putting it here for safe keeping. Be sure to use freshly made wasabi paste available at sushi bars, large supermarkets or Asian markets. Because the wasabi and the avocado are the same color, be sure to mix the ingredients well.

Provided by Judith N.

Categories Tropical Fruits

Time 15m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1 large ripe Hass avocado
1 lime, juice of
1 teaspoon wasabi paste
1 teaspoon tsps minced pickled ginger
1 small garlic clove, crushed and minced
1 pinch kosher salt
1 tablespoon chopped cilantro

Steps:

Halve the avocado, remove seed. With a paring knife, crisscross through the flesh; using a teaspoon, scoop out the diced flesh into a medium-sized bowl. Add the lime juice.
Using a fork or pastry blender, mash the avocado, leaving some texture. Add the wasabi paste, ginger, cilantro, garlic and a pinch of salt (to taste). Mix well.
Taste and adjust seasoning, adding more wasabi and salt if needed.
Serve with tortilla chips or deep-fried won ton triangles. Makes about 1 cup.

Nutrition Facts : Calories 303.1, Fat 26.7, SaturatedFat 3.7, Sodium 160.9, Carbohydrate 19.2, Fiber 12, Sugar 1.2, Protein 3.8

AHI ROLL-UPS WITH WASABI GUACAMOLE AND JAVANESE SAUCE

Ahi Roll-ups with Wasabi Guacamole and Javanese Sauce image

Provided by Food Network

Time 47m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1/4 cup sake
1 cup rice wine vinegar
1 tablespoon miso
1/4 cup tamari soy sauce
1 1/3 tablespoons sesame oil
1/4 cup minced ginger
8 cloves minced garlic
4 limes, juiced
1/4 teaspoon chili flakes, more or less, to taste
1 teaspoon coarse ground black pepper
1 pound Ahi tuna loin, sushi grade, boned and skinned
1 avocado, mashed
1 tablespoon lime juice
2 tablespoons diced tomato
1 teaspoon wasabi paste
1/2 teaspoon minced pickled ginger
1 tablespoon sesame seeds, toasted

Steps:

Cut tuna into 4 (4-ounce) steaks, 2 inches thick.
Make the guacamole: In a bowl, combine the avocado, lime juice, tomato, wasabi paste, and pickled ginger and set aside.
Place the sake, vinegar, miso, soy, sesame oil, ginger, garlic, lime juice, and chile flakes in a bowl, and stir to dissolve miso. Set aside for flavors to marry for 10 minutes.
Brush the tuna slices with marinade and season with salt. Set on a platter and place in the refrigerator for 10 minutes. Sprinkle the ground pepper and press into the fillets.
On a hot grill, sear steaks for 1 minute on each side. Slice in very thin strips, 2-inches long.
Place 1 teaspoon of the guacamole on 1 end of the sliced tuna and roll into a cone. Sprinkle with the sesame seeds and ground black pepper. Serve with Javanese sauce.
Javanese Dipping Sauce, recipe follows.
Javanese Dipping Sauce:
2 cups mirin
1/2 cup rice vinegar
1 teaspoon fish sauce
2 tablespoons Indonesian sweet soy sauce
1/2 cup freshly squeezed lime juice
2 tablespoons freshly chopped cilantro leaves
Place all of the ingredients in a blender and blend for 10 seconds or until well mixed. Serve immediately.

Tips:

Select ripe avocados: Use ripe, firm avocados that yield to gentle pressure. Ripe avocados will have a deep, dark green or nearly black skin.
Pickle the ginger in advance: Pickling the ginger ahead of time allows the flavors to meld and develop. You can pickle the ginger up to a week in advance.
Use fresh wasabi: Fresh wasabi has a more intense flavor than prepared wasabi. If you can't find fresh wasabi, you can use prepared wasabi, but use half the amount called for in the recipe.
Taste and adjust the seasoning: Guacamole is a versatile dish, so feel free to adjust the seasoning to your taste. Add more wasabi for a spicier guacamole, or more lime juice for a brighter flavor.
Serve immediately: Guacamole is best served immediately after it's made. As it sits, the avocado will start to brown and the flavors will dull.

Conclusion:

Wasabi guacamole with pickled ginger is a delicious and unique appetizer or snack. It's perfect for parties or potlucks, and it's also a great way to use up leftover avocados. The combination of creamy avocado, spicy wasabi, and tangy pickled ginger is sure to please everyone.