Newsletter Recipes
Hamachi Poke Bowl
Ingredients:
- 8 ounces fresh hamachi (yellowtail), skinless and diced into small cubes
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon lime juice
- 1 teaspoon rice vinegar
- 1 avocado, diced
- 1/2 cucumber, thinly sliced
- 1/4 cup green onions, finely chopped
1 tablespoon sesame seeds - 1/4 cup seaweed salad (optional)
- 1 cup sushi rice, cooked and cooled
Instructions:
- Prepare the Sushi Rice: Cook 1 cup of sushi rice according to package instructions. Once cooked, let it cool to room temperature. This will serve as the base for our poke bowl.
- Dice the Hamachi: Using a sharp knife, dice 8 ounces of fresh hamachi into small cubes. Ensure the fish is very fresh for the best flavor and texture.
- Make the Marinade: In a mixing bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of lime juice, and 1 teaspoon of rice vinegar. Whisk together until well blended.
- Marinate the Hamachi: Gently add the diced hamachi to the marinade. Stir well to coat all the pieces. Let the fish marinate in the refrigerator for 10 to 15 minutes.
- Prepare the Toppings: While the hamachi is marinating, dice 1 avocado and thinly slice 1/2 cucumber. Finely chop 1/4 cup of green onions.
- Assemble the Poke Bowl: In a serving bowl, add a generous scoop of the cooled sushi rice as the base. Top with the marinated hamachi, diced avocado, cucumber slices, and chopped green onions.
- Add Finishing Touches: Sprinkle 1 tablespoon of sesame seeds over the bowl. For an extra touch, add 1/4 cup of seaweed salad if desired.
- Serve and Enjoy: Serve immediately and enjoy the freshness of our hamachi poke bowl packed with vibrant flavors and textures.
Yield:
2 servings
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