Sustainable Yellowtail Hamachi Poke

Recipe Courtesy of Estate Chef Tod Kawachi


1 filet Yellowtail Sashimi Grade Hamachi (Costco)
1 tablespoon scallion greens, chopped
1 tablespoon sweet onion, small diced
1 tablespoon Seaweed Salad*
1 teaspoon sesame oil
1 teaspoon sesame seeds, toasted
Sea salt to taste
1 teaspoon soy sauce
1 teaspoon ginger, finely grated
1 ounce cucumber, cut in ¼” cubes
Roe/Caviar (optional)


Make sure the Hamachi is well chilled and trim and cut into ½” cubes. Gather and prepare all of the ingredients, add to the fish, and mix well just prior to serving. This can be served as-is, over rice, or with crisp fried wonton chips. Caviar or roe is an optional nice added garnish for texture and richness.

*Seaweed salad (Goma Wakame) can be found in seafood markets or Japanese specialty grocers. You may be able to find the original Limu or Ogo fresh seaweed from Hawaii for the authentic version but this seaweed salad is a good substitute.

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