Oro Blanco Guacamole with Furikake and Green Onion

A somewhat unusual spin on guacamole, for this recipe we blend some of the perfumy juice and zest of our exceptional Oro Blanco grapefruits into mashed avocado and top it with our homemade furikake. It is delicious served with corn chips or slathered on toasted sourdough. Furikake is a Japanese seasoning typically made with sesame seeds, salt, sugar, and nori seaweed, though oftentimes additional spices and dried ingredients are folded in for added flavor. It provides a sweet, salty, toasty crunch that’s wonderful with fish, rice bowls, or salads, but we especially love it with our creamy avocados. Though you can buy it in most well-stocked grocery stores, as well as online, we prefer to make our own. The recipe will yield more seasoning than you need, but it will keep well. 


  • FURIKAKE (makes about ½ a cup)
  • ½ cup white sesame seeds
  • 2 tablespoons black sesame seeds
  • ½ teaspoon coconut sugar
  • 1 teaspoon fine sea salt
  • 1 teaspoon gochugaru (or crushed red chili flakes)
  • 2 sheets nori, cut or crushed into tiny flakes
  • 2 medium Haas avocados (about 1 pound)
  • 1 teaspoon fresh lemon juice (about ½ small lemon)
  • ½ teaspoon Oro Blanco grapefruit zest (about ¼ small grapefruit)
  • 2 teaspoons Oro Blanco grapefruit juice (about ½ small grapefruit)
  • ½ teaspoon minced garlic (1 clove)
  • 1 teaspoon fine sea salt
  • ¼ cup small diced Oro Blanco grapefruit segments (about 1 small grapefruit)
  • 1 tablespoon thinly sliced green onion (white and green parts)
  • Furikake (recipe above), for sprinkling


  1. Make the furikake: In a spice grinder, pulse the white and black sesame seeds until some seeds are partially ground while others remain whole. Transfer the seeds to a medium skillet set over low heat. Toast, stirring frequently, until golden brown and fragrant, 7 to 8 minutes. Transfer the seeds to a small bowl and let cool for 10 to 15 minutes.
  2. Once cooled, add the coconut sugar, salt, gochugaru, and crushed nori. Stir until well combined. The furikake will keep in an airtight container for up to 6 months.
  3. Make the guacamole: Scoop the avocado flesh into a medium bowl. Add the lemon juice, grapefruit zest, grapefruit juice, garlic, and salt. Using a fork, mash the avocados and mix until well incorporated. Transfer the guacamole to a serving bowl and garnish with chopped grapefruit, green onion, and a generous sprinkling of Furikaki. Serve immediately.