Cooked Hamachi Collar Poke-Style Rice Bowl
A bowl made with cooked yellowtail collar
Hamachi collar contains bones and is prepared here as a cooked cut. Roast it first, then carefully remove the meat for your bowl. Hamachi is yellowtail, not tuna.
Ingredients for two bowls
- Hamachi collars sufficient to yield 8–12 oz cooked, deboned meat; yield varies by collar size
- 1 tsp neutral oil
- 2 cups cooked rice
- 1 avocado and 1 cup sliced cucumber
- ½ cup shredded carrot; scallions and sesame seeds
- Dressing: 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp rice vinegar, ½ tsp grated ginger and 1 small grated garlic clove
Method
- Follow the package’s thawing instructions. Heat the oven to 400°F.
- Pat the collars dry, brush lightly with oil and place on a lined baking tray. Roast until the thickest flesh reaches 145°F; check away from bone. Cooking time varies with size.
- Let the collars become cool enough to handle, then lift the meat from the bones. Check every piece carefully for small bones and discard skin if desired.
- Whisk the dressing with clean utensils. Divide rice, vegetables and the cooked fish between two bowls.
- Drizzle lightly with dressing and finish with scallions and sesame seeds.
Do not dice uncooked collar for a raw poke recipe. For a different fish option, browse the current Poké selection and follow its product instructions.
Follow the package’s thawing and handling instructions. Cook fish to 145°F in its thickest part. See FDA seafood guidance.
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