Hamachi Poke

with Mango, Pineapple, and Yuzu

Hamachi Poke with Mango, Pineapple, and Yuzu

Recipe by Cameron Jensen
5.0 from 1 vote
Course: Lunch, DinnerDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes

Sous Chef Cameron recommends pairing B Cellars Sauvignon Blanc with this hamachi poke bowl. The wine's tropical notes are amplified by the mango, pineapple, and yuzu. 

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Ingredients

  • Yuzu Poke Dressing
  • 1/2 cup 1/2 yuzu

  • 1/4 cup tamari 1/4 cup tamari

  • 1/4 cup 1/4 rice wine vinegar

  • 2 Tbsp 2 sesame oil

  • 1 tsp 1 sesame seeds

  • 4 tsp 4 minced ginger

  • Additional Ingredients
  • 2 cups 2 sushi rice

  • 1 1/2 lbs 1 1/2 raw hamachi, cubed

  • 1 cup 1 cucumber, small dice

  • 1 cup 1 mango, small dice

  • 1 cup 1 pineapple, small dice

  • 1/2 cup 1/2 scallions

  • 2 2 avocados, sliced

  • 2 2 fresno chili, thinly sliced

  • 1 1 bag crispy wonton stips

Directions

  • Yuzu Poke Dressing
  • Whisk together all ingredients
  • Rice
  • Rinse rice until water runs clear
  • In a pot bring 2 cups of rice and 3 cups of water to a boil over medium-high heat
  • Decrease the heat to low, cover, and cook for 20 minutes
  • Turn heat off and let the rice sit for 10 minutes
  • Assembly
  • Portion rice into 4 bowls (approx 1 1/2 cups)
  • Top each rice bowl evenly with hamachi, mango, cucumber, avocado, and fresno chilis
  • Dress with yuzu poke dressing
  • Garnish with scallions and crispy wonton strips

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Pairing Suggestions

Sous Chef Cameron recommends pairing B Cellars Sauvignon Blanc with this hamachi poke bowl. The wine’s tropical notes are amplified by the mango, pineapple, and yuzu.

Sauvignon Blanc
2024-09-20T20:31:17-07:00August 16th, 2024|Categories: Entrée, Recipe, Sauvignon Blanc, Summer|Tags: , , , , |0 Comments

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