Yellowtail Poke

Servings: 4

This poke recipe celebrates sustainably farmed or wild yellowtail’s rich flavor and pays homage to the deep tradition of letting the fish speak for itself.

This recipe can be executed with either the SakanaBlue farmed or wild yellowtail. The farmed is tender and buttery with a silky finish, while the wild is leaner and tastes of the ocean. Both are exceptional and absorb this simple, quick-to-make dressing beautifully for a fresh and sustainably sourced meal.


1 pound SakanaBlue farmed or wild yellowtail

2 ripe yet firm avocados

3 green onions, washed and root ends trimmed

3/4 teaspoons fresh ginger, finely chopped

2 tablespoons tamari

1 tablespoon toasted sesame oil

1/2 tablespoon mirin

Zest of half a yuzu or Meyer lemon (optional)

1/2 teaspoon furikake (optional) + a little extra for garnish


Dice yellowtail and peel and dice avocado, both into 1/2 inch cubes. Thinly slice green onions.

Make dressing by mixing tamari, sesame oil, mirin, ginger, and green onion in a bowl large enough to toss all ingredients.

Add yellowtail to the dressing, and toss together, ensuring the dressing evenly coats all the fish. Gently fold in the avocado, yuzu or lemon zest, and furikake. Garnish with a sprinkling of furikake on top if you like.

Serve with warm (not hot) short grain rice and sheets of toasted nori.

Tip: Save the juice of the yuzu or lemon for a cocktail that’ll go perfectly with your poke bowl.

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