Hamachi Poke With Cucumber and Avocado Recipe

Ingredients (12)

• 12 ounces (340g) raw sashimi-grade hamachi, cut into 1/2-inch cubes
• 3 ounces (85g) 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 (about 4 ounces; 120g), peeled and seeded if skin or seeds are tough, cut into 1/2-inch cubes
• 1 small avocado (about 5 ounces; 140g), cut into 1/2-inch dice
• 1 Thai bird or serrano chili, thinly sliced
• 2 (1 1/2-inch) strips zest from 1 lemon, sliced as thinly as possible
• 1 teaspoon (about 3g) white or black sesame seeds, or a mix
• 4 teaspoons (20ml) soy sauce, more or less to taste
• 2 teaspoons (10ml) extra-virgin olive oil, more or less to taste
• Kosher salt
• Steamed rice (if eating as a meal)