Hamachi poke is a refreshing and flavorful restaurant-quality dish that's easy to make at home! This no cook yellowtail poke recipe comes together in minutes for a quick and healthy lunch or light dinner.
Whether you are a longtime fan or brand new to the world of poke, you are going to love this hamachi poke recipe! You may also like this delicious Pulehu chicken recipe.
Poke (pronounced po-kay) is a classic Hawaiian food that is magically both light and hearty. It typically includes rice or other grains topped with raw sushi-grade fish, veggies, and a finishing touch of soy sauce and sesame oil.
My favorite bowls feature hamachi, also known as yellowtail. This budget-friendly fish tastes rich and decadent! The meat is soft and buttery, and pairs beautifully with the soy and sesame umami flavors.
Combine with crunchy cucumber and your choice toppings, and each bite has just the right balance of tastes and textures.
Have everyone customize their bowls for a satisfying lunch or lighter dinner done up however they like! So skip the restaurant next time and enjoy the best, most fresh and delicious (and healthy!) yellowtail poke bowl right at home.
Recipe ingredients
Yellowtail. Skin-off fillets, fresh or frozen and thawed. Because you'll be preparing and serving raw, purchase fish labeled as sushi-grade.
Onion. White onion has a slight spicy bite. Sub or also include chopped green onion if you like.
Soy sauce. Salty with deep umami flavor. The perfect compliment to hamachi's richness!
Sesame oil. Nutty, earthy and adds a smooth texture to the dish.
Cucumber. Fresh and chopped for a bright bit of crunchiness in every forkful.
Avocado. Optional ingredient to add creamy, slightly sweet and even more buttery goodness to the hamachi poke.
Ginger. Freshly ground for the most deliciously zingy taste.
Lemon. We use a lemon juice just to add a little bit in the end, use about ½ lemon or less
How to make yellowtail poke
Start with thawing the fish if it’s frozen. Leave it in the fridge overnight or simply thaw on the counter for couple hours. Refrigerator method is recommended though.
Inspect fillet and remove any bones or scales that you may see. Cut yellowtail in even pieces, about ½ inch thick and place into a medium size bowl.
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Chop onion. I prefer yellow onions but you can totally use red onion if you like. It is more mild but as crunchy
Thinly slice cucumber ( Persian or English cucumbers will work just fine) and add to the bowl. You can chop it in even pieces too if you prefer.
Season poke with say sauce, sesame oil and stir to combine. Add ground dried ginger. If you have fresh ginger, grate it right into the bowl. Add lemon juice. Stir everything.
Scoop avocado and cut it if using in this yellowtail poke recipe. Cut in smaller pieces so, about the size of the fish or smaller.
What type of fish is hamachi
Hamachi is a saltwater fish, also known as Yellowtail or Japanese Amberjack. It is wild caught in the Pacific northwest waters near and around Japan. But it's also a popular farmed fish raised worldwide.
Although commonly categorized with tuna, hamachi (yellowtail) and tuna (yellowfin) are not the same nor related. Yellowtail is a whitefish, with marbled light pink and white meat.
Substitutions and Variations
- Replace soy sauce with coconut aminos for a soy-free poke recipe.
- Sesame oil is the traditional oil of choice, but you can swap with another oil. Grapeseed or sunflower oil are good substitutes.
- Make this a spicy yellowtail poke recipe by adding a pinch of crushed red pepper flakes.
Frequently asked questions
Absolutely, this fatty and strongly-flavored fish is perfect in poke! It isn't as expensive as say yellowfin tuna, but has a great firm texture and mild taste to enjoy raw.
Yes, this is a very healthy recipe. Hamachi is a lean source of protein and essential fats. Whether or not the entire yellowtail poke bowl is healthy depends on your choice of base and add-ins.
Start with your choice of base, like cooked white rice, brown rice, or quinoa. For a super healthy bowl, try low carb cauliflower rice, zucchini noodles, or fresh salad greens.
Then add whatever veggies you like! Load on edamame, raw radish slices, shredded red cabbage, shredded carrots, seaweed - and even pineapple!
Lastly, add the toppings. Classics include furikake, sesame seeds, dried nori (seaweed), and masago (fish eggs). You can enjoy as-is, or drizzle on your favorite Asian-inspired sauces.
Yes, when prepared properly it is completely safe to eat poke with raw fish. It is important to purchase high quality fresh or frozen sushi-grade hamachi, and keep cold before preparing.
No. Poke is best to enjoy shortly after preparing. It will keep well for a couple of hours in the refrigerator. However, the flavor and texture of the hamachi poke will quickly deteriorate as the raw fish sits in the acidic soy sauce.
Storage
I do not recommend storing hamachi poke for more then on day. Its best when eaten right away. If decided to store, keep it in the fridge in the plastic or glass air tight container.
Freeze leftovers in the freezer safe container or in the plastic bag for up to 3-4 months.
More seafood recipes
- Ninja Foodi frozen salmon
- Razor clams recipe
- Air fryer soft shell crab
- Red tilapia recipe
- Air fryer snapper
- Air fryer rockfish
- Plaice recipe
- Sea bream recipe
- Tilefish recipe
- Salmon head recipe
Hope you will like this hamachi poke recipe (yellowtail poke recipe) as much as we do. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
Hamachi poke (yellowtail poke)
Hamachi poke is a refreshing and flavorful restaurant-quality dish that's easy to make at home! This no cook yellowtail recipe comes together in minutes for a quick and healthy lunch or light dinner.
Ingredients
- ½ lb Yellowtail fillet
- ¼ onion, chopped
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- ½ cup sliced cucumber
- ½ avocado, cubed (optional)
- 1 teaspoon ground ginger
- ½ lemon, squeezed
Instructions
- Cut fish in about ½ inch pieces. Place in the medium size bowl.
- Add sliced cucumber and onion. Add avocado if using.
- Pour soy sauce and sesame oil on top, add ground ginger, lemon juice and stir.
Notes
I do not recommend storing hamachi poke for more then on day. Its best when eaten right away. If decided to store, keep it in the fridge in the plastic or glass air tight container.
Freeze in the freezer safe container or in the plastic bag for up to 3-4 months.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 440Total Fat: 28gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 104mgSodium: 948mgCarbohydrates: 8gFiber: 4gSugar: 1gProtein: 40g
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