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Chef Jorge Dionicio from Pok the Raw Bar in Dallas shares the recipe for two poke bowls using yellowtail and tuna.
Spicy Ponzu Tuna Bowl
4 oz sushi grade tuna
½ cup of cooked cauliflower rice
2 oz spicy ponzu
1 oz shelled edamame
1 oz thinly sliced red onions
1 oz thinly sliced cucumber
2 oz avocado
A handful of fresh cilantro
Combine tuna, sliced cucumber, sliced red onion, edamame and avocado. Mix toppings while gradually adding in some of the spicy ponzu sauce. Place cauliflower rice in separate bowl and top with marinated mixture. Garnish with cilantro. Enjoy!
Yellowtail Tomatillo Bowl
Sauce:
3 cups roasted tomatillos
2 cups roasted shishito pepper
Handful of cilantro
¾ cup lime juice
Bowl:
4 oz sushi grade yellowtail
½ cup of cooked cauliflower rice
2 oz tomatillo sauce
1 oz sweet corn
1 oz charred green onions
1 oz micro cilantro
2 oz avocado
2 oz baked purple potatoes
Combine yellowtail, sweet corn, green onions, cilantro, avocado and potatoes. Mix toppings while gradually adding in some of the tomatillo sauce. Place cauliflower rice in separate bowl and top with marinated mixture. Enjoy!
Link: www.poktherawbar.com