Ingredients

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

Instructions

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.