Hamachi Poke


Hamachi Poke

serves 4
  • Salads


1 pound sushi grade Hamachi, cut into 3/4‑inch cubes

1/4 cup ponzu sauce

1 teaspoon mirin

1 teaspoon sesame oil

3/4 teaspoon togarashi spice

1/3 cup thin-sliced green onions

1/2 teaspoon toasted sesame seeds

2 cups arugula

1 cup diced watermelon


  1. In a medium-size bowl, combine hamachi, ponzu, mirin, sesame oil, togarashi, green onions and sesame seeds. (Once mixed with the oil, salad should be served immediately, or refrigerate covered for up to 2 hours. Stir to re-coat before serving.)
  2. Place individual servings in bowls; add greens and poke to each bowl.
  3. Top with cubed melon.

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