Using a fork or potato masher, mash the avocados to a chunky-smooth consistency (some small pieces remain). Immediately stir in the lime juice, sea salt, and black pepper to season and slow browning.

Aromatics & Crunch

Fold in the finely diced red onion, chopped cilantro, and minced jalapeño. Mix gently so the aromatics are evenly distributed without overworking the avocado.

Nikkei Elements

If your edamame are frozen, thaw and rinse; pat dry. Roughly chop or lightly smash the edamame with a knife or in a mortar so they add texture but don’t overwhelm the guacamole.

In a small bowl, whisk together toasted sesame oil, soy sauce, and rice vinegar. Drizzle this dressing over the guacamole mixture and fold gently to incorporate. Taste and adjust seasoning — add a pinch more salt or a squeeze of lime if needed.

Toppings & Garnish

Crumble the toasted nori sheet into small flakes (or cut into thin strips) and fold about half into the guacamole for umami and texture, reserving the rest for sprinkling on top.

Sprinkle toasted sesame seeds over the guacamole and garnish with extra lime wedges on the side.

To Serve

Transfer the guacamole to a serving bowl. Arrange corn chips around the bowl or place chips on a platter. Serve immediately so the chips stay crisp. If you must hold the guacamole, cover it with plastic wrap pressed directly onto the surface and refrigerate up to 2 hours.