Asian Sesame Guacamole

We found an Asian fusion restaurant and went a little crazy.  I had Asian fries, with an eggroll, and quesadillas. Oh and a giant stomach ache for dessert. It was all delicious, and fried, and greasy. Steven, always the better orderer, ate fillet mignon fried udon.  His was amazing and I will be letting him order for the rest of my life.

This Asian Sesame Guacamole was really good, but I'm not quite sure what to do it.  On rice crackers as an appetizer? Maybe a dip for won tons? Make it and tell me what to do with it!

Asian Sesame Guacamole

Adapted from Shutterbean

Serves 4

• 3 Haas Avocados, skin and pit removed
• 1/3 red onion, diced
• 1/4 cup scallions, finely chopped
• 1 tablespoon fresh lime juice
• 2 teaspoon sriracha, more if you like
• 1 1/2 teaspoons soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated fresh ginger
• 1 1/2 teaspoon black sesame seeds
• salt and black pepper, to taste
• sesame rice crackers for serving

Place all ingredients in a bowl and mash until lumpy but well combined. Top with an extra drizzle of sriracha and sesame seeds for flair. Serve with sesame rice crackers.