Hamachi Poke

Name: Hamachi Poke with Mango, Pineapple, and Yuzu
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 1/2 cup yuzu; 1/4 cup tamari tamari; 1/4 cup rice wine vinegar; 2 Tbsp sesame oil; 1 tsp sesame seeds; 4 tsp minced ginger; 2 cups sushi rice; 1 1/2 lbs raw hamachi, cubed; 1 cup cucumber, small dice; 1 cup mango, small dice; 1 cup pineapple, small dice; 1/2 cup scallions; 2 avocados, sliced; 2 fresno chili, thinly sliced; 1 bag crispy wonton stips

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 yuzu
1/4 cup tamari tamari
1/4 cup rice wine vinegar
2 Tbsp sesame oil
1 tsp sesame seeds
4 tsp minced ginger
Additional Ingredients
2 cups sushi rice
1 1/2 lbs raw hamachi, cubed
1 cup cucumber, small dice
1 cup mango, small dice
1 cup pineapple, small dice
1/2 cup scallions
2 avocados, sliced
2 fresno chili, thinly sliced
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.