Hamachi Poke With Cucumber and Avocado Recipe

Name: Hamachi Poke With Cucumber and Avocado Recipe
Total time: 10 min
Yield: 6
Ingredients: 12 ounces (340g) raw sashimi-grade hamachi, cut into 1/2-inch cubes; 3 ounces (85g) sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice; 1 scallion, white and light green parts only, thinly sliced; 1 small Persian cucumber (about 4 ounces; 120g), peeled and seeded if skin or seeds are tough, cut into 1/2-inch cubes; 1 small avocado (about 5 ounces; 140g), cut into 1/2-inch dice; 1 Thai bird or serrano chili, thinly sliced; 2 (1 1/2-inch) strips zest from 1 lemon, sliced as thinly as possible; 1 teaspoon (about 3g) white or black sesame seeds, or a mix; 4 teaspoons (20ml) soy sauce, more or less to taste; 2 teaspoons (10ml) extra-virgin olive oil, more or less to taste; Kosher salt; Steamed rice (if eating as a meal)

Why It Works

Crunchy cucumbers offer textural and flavor contrast with the rich, buttery hamachi.
Lemon zest provides bright lemon flavor without the fish-cooking effects of straight lemon juice.
Extra-virgin olive oil in place of sesame oil complements the other flavors in the dish without overpowering them.

Hamachi is a rich fish that's great eaten in small, nigiri- or sashimi-size bites on its own. In a slightly larger-format dish, like poke, it needs some bright, crunchy counterparts to balance out its richness and prevent palate fatigue. Diced cucumbers, chilies, and avocado are a good start, but the real key here is thin strips of lemon zest. Some good extra-virgin olive oil in place of the traditional sesame oil also gives the dish a lighter flavor.

Hamachi Poke Is Poke at Its Finest

Active: 10 mins

Total: 10 mins

Serves: 4 to 6 servings

Rate & Comment

12 ounces (340g) raw sashimi-grade hamachi, cut into 1/2-inch cubes
3 ounces (85g) sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice
1 scallion, white and light green parts only, thinly sliced
1 small Persian cucumber (about 4 ounces; 120g), peeled and seeded if skin or seeds are tough, cut into 1/2-inch cubes
1 small avocado (about 5 ounces; 140g), cut into 1/2-inch dice
1 Thai bird or serrano chile, thinly sliced
2 (1 1/2-inch) strips zest from 1 lemon, sliced as thinly as possible
1 teaspoon (about 3g) white or black sesame seeds, or a mix
4 teaspoons (20ml) soy sauce, more or less to taste
2 teaspoons (10ml) extra-virgin olive oil, more or less to taste
Kosher salt
Steamed rice (if eating as a meal)

Combine hamachi, onion, scallion, cucumber, avocado, chili, lemon zest, sesame seeds, soy sauce, and olive oil in a medium bowl. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, olive oil, or salt as desired. Let stand 5 minutes at room temperature, then serve on its own or on top of steamed rice.

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Nutrition Facts (per serving)
148	Calories
8g	Fat
5g	Carbs
14g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	148
% Daily Value*
Total Fat 8g	11%
Saturated Fat 1g	7%
Cholesterol 31mg	10%
Sodium 240mg	10%
Total Carbohydrate 5g	2%
Dietary Fiber 2g	8%
Total Sugars 1g
Protein 14g
Vitamin C 7mg	37%
Calcium 33mg	3%
Iron 1mg	4%
Potassium 432mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Hamachi Poke With Cucumber and Avocado Recipe

Why It Works

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