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
- 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.)
- Place individual servings in bowls; add greens and poke to each bowl.
- Top with cubed melon.