Asian Guacamole
A Fun Twist On An Old Favorite
This Asian Inspired Guacamole is a bold twist on the classic, blending creamy avocado with the deep umami of soy sauce, the subtle tang of rice vinegar, and the nutty richness of sesame oil.
Grated onion adds a sharp kick, balancing the flavors with just the right amount of bite. It’s smooth, savory, and packed with great taste.
This is perfect for dipping, spreading, or eating straight from the bowl. It is great on tacos too!
It’s a different twist on your usual guacamole.
Something New To Add To The Party
I am always looking for new dips to make for when I entertain. It isn’t always easy to come up with new ideas because people have their favorites and often make special requests for me to make the same dip over and over.
One dip that everyone loves is guacamole. I hate to say this, but sometimes guacamole gets boring.
I recently was binge watching an old season of Below Deck on Bravo and the Chef made an Asian Guacamole. He didn’t describe the ingredients, but the idea of an Asian Guacamole had me intrigued.
I sat and thought on the idea for a few days and I finally came up with a final ingredient list for this Asian Guacamole. I have to say that I was very impressed with how it came out on the first attempt at making it.
I will definitely be making this Asian Guacamole again.
Finding The Ingredients
I was in the Northwoods when I made this recipe the last time, so I had limited access to ingredients. I had purchased some avocados when I went to town but they weren’t ripe and they weren’t in any hurry to get ripe.
I lucked out and Original Tipsy had some packaged guacamole in the fridge and it was plain flavored so I was easily able to doctor it up. This is an option if you find yourself with limited access to ingredients.
New To You Ingredients
I grew up in the 1980s and I swear that Rice Vinegar used to be called Rice WINE Vinegar. But maybe I have lost my mind and made that up.
Either way, pictured above is the rice vinegar that I use in this recipe. You can easily find this in the Asian aisle of most any grocery store.
I like to use this in salad dressings as well. It has a nice tangy, yet sweet flavor.
You will find this in seasoned and unseasoned varieties. I always use the seasoned.
Reminder that this vinegar has sodium in it, so adjust your recipes if you will be making this with a recipe that also needs salt.
Guacamole Purity
I have a really good traditional guacamole on my site as well. I call it The Best Guacamole, because, to me, it is.
This Asian Guacamole is also the best, in its own way. If you are up for the challenge, make both and come back to tell me which you like better.
Make it a triple dipper and make the Restaurant Style Salsa I also have on the site. This salsa is reminiscent of the old suburban style Mexican restaurant called Chi-Chi’s.
I loved and miss Chi Chi’s dearly. I heard it is making a comeback, so fingers crossed.
One Last Pairing
I serve this Asian Guacamole as a dip but I also know that it would be absolutely delicious on my Korean Steak Tacos. I love these tacos and this guacamole would be the perfect pairing.
Have yourself an Asian inspired fusion meal! You can also search “Rice Vinegar” on my site and all of the recipes that use this vinegar will pop up for you to scroll through.
Asian Guacamole Recipe
If you've been looking for a fun, new twist on guac this Asian Guacamole adds an umami layer you'll love.
Ingredients
- 3 large, ripe avocados
- 2 tablespoons of Sesame Seeds
- 2 tablespoons of Rice Vinegar (seasoned or plain)
- 1/2 tablespoon of Sesame Oil
- 1/2 tablespoon of soy sauce
- 2 T of Minced Red Onion
- 2 tablespoons of grated red onion
- 2 tablespoons of Minced Jalapeño
- 2 tablespoons of Minced Green Onion
- 2 tablespoons of Minced Cilantro + more for topping the finished guacamole
- 1/2 teaspoon of white pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of dried ginger
- *Serve with tortilla chips for dipping or rice crackers, cucumbers, carrots, snap peas, or fried won tons
Instructions
- Cut open your avocados, add two to a large bowl and mash well until almost smooth. For the third avocado, you will want to remove the skin and cut into a smaller dice, so do this the best you can. I like to add the chunks of avocado to the final dip.
- In a skillet add a tiny bit of the sesame oil and toast the sesame seeds until they are JUST golden brown. Stir this while toasting so they do not burn. Let these cool.
- To the mashed avocado add the rice vinegar, the remaining sesame oil, soy sauce, white pepper, garlic powder, and ginger. Stir well to combine.
- In a separate bowl, add your grated onion, diced onion, jalapeño, cilantro and remaining diced avocado. Stir to combine this and then fold into the mashed avocado.
- Add to a bowl and top with the toasted sesame seeds and the remaining cilantro.
*you can add diced mango to this guacamole as well.