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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)

Prep Time

Cook Time

Total Time

10m

This Hamachi Poke with Cucumber and Avocado Recipe combines sashimi-grade hamachi with sweet onion, scallion, cucumber, avocado, chili, lemon zest, sesame seeds, soy sauce, and olive oil. The mixture is served over steamed rice for a delicious and healthy meal or appetizer option.