Hamachi Poke Roll* Recipe
Sriracha, Cucumber, Jalapeño, Avocado (Fish, Soy)
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Ingredients
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Sushi Rice
Poke Filling
Nori and Garnish
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water in a fine mesh strainer until the water runs clear.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 18-20 minutes or until the water is absorbed. Remove from heat and let sit for 10 minutes.
- 3
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice has cooled slightly, gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Prepare Poke Filling
- 4
Slice the Hamachi
Cut the hamachi into small cubes (about 1/2 inch).
- 5
Mix the Sauce
In a bowl, mix the cubed hamachi with sriracha and soy sauce until well coated.
- 6
Assemble the Roll
- 7
Prepare Nori
Place a sheet of nori on a bamboo sushi mat, shiny side down.
- 8
Add Sushi Rice
Wet your hands to prevent sticking and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
- 9
- 10
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Seal the edge with a little water.
- 11
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Garnish with sesame seeds and microgreens if desired. Serve with additional soy sauce on the side.
