Hamachi Poke
with Mango, Pineapple, and Yuzu
Hamachi Poke with Mango, Pineapple, and Yuzu
4
servings30
minutes30
minutesSous 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.
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