Hamachi Poke with Cucumber and Avocado

Ingredients

• 12 ounces raw sashimi-grade hamachi, cut into 1/2-inch cubes
• 3 ounces sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice
• 1 scallion, white and light green parts only, thinly sliced
• 1 small Persian cucumber, peeled and seeded if skin or seeds are tough, cut into 1/2-inch cubes
• 1 small avocado, cut into 1/2-inch dice
• 1 Thai bird or serrano chili, thinly sliced
• 2 strips zest from 1 lemon, sliced as thinly as possible
• 1 teaspoon white or black sesame seeds, or a mix
• 4 teaspoons soy sauce, more or less to taste
• 2 teaspoons extra-virgin olive oil, more or less to taste
• Kosher salt
• Steamed rice

Directions

Put the hamachi in a medium bowl, followed by the onion, scallion, cucumber, avocado, and chili. Add the lemon zest and sesame seeds, then pour in the soy sauce and olive oil. Sprinkle in a small pinch of kosher salt, and fold everything together with a light hand. Take a taste, then adjust with more soy sauce, another drizzle of olive oil, or a little more salt if you want it. Leave it at room temperature for 5 minutes, then serve as is or spooned over steamed rice.