![chirashi vs poke chirashi vs poke](https://i.pinimg.com/originals/aa/e6/99/aae699a8d2040aaf5fea84f15a5abe7d.jpg)
I'm not saying it's for everyone, but I can see poke converting a lot of anti-seafood people into at least neutral acceptors of seafood. Compared to other kinds of raw seafood I've tried, poke ranks in the likes of that 5-star buffet sashimi I had once in my life and is on par with one surprisingly delicious raw oyster I remember eating long ago. I honestly could've eaten another bowl of the stuff, considering how light and not greasy the poke made me feel. Still unconvinced? I could practically hear the sounds of the ocean and of Israel Kamakawiwo'Ole's dreamy ukulele-vocals by the time I took my last bite. The more I ate, the more I forgot I was eating raw fish and the more I felt as if I were eating balls of perfectly seasoned, unsaturated-fatty goodness. The crispiness of cucumbers and the graininess of rice were perfectly incorporated into the oils of the salmon, making every bite nothing short of umami perfection. With a super sharp knife, slice tuna into cubes. What really stood out, though, was the texture of poke. Combine soy sauce, ponzu, sesame oil, sesame seeds, scallions or onion to make marinade. No overwhelmingly fishy taste, no sliminess - basically, nothing to really gross out people who are iffy about raw seafood. Taking my first bite, my initial thought was on how subtle the flavor of the salmon was. I went with the Shiso Salmon Poke with no add-ins, just to get a taste of what an untampered, pure combination of poke ingredients tasted like (and because the guy there told me JT's was pretty darn spicy). Poke-Poke's founders, Jason and Trish, are the masterminds behind the poke dishes and describe themselves as "adventurous eaters that love delicious food made to order and served with a smile." My poke stop of choice was Poke- Poke, a casual, feel-good poke restaurant originating from Venice, CA, that recently opened in Austin. Looks pretty good, right? As someone who likes most kinds of raw seafood, I wanted to try poke to see if this trendy new form of sashimi was up to the hype. I decided to jump on the bandwagon and give it a try for the first time. It will typically have very little other vegetation. Chirashi (the commonly expected kind, there are different types of chirashi) will have fish in big slices like you would see go on top of sushi or sashimi.
![chirashi vs poke chirashi vs poke](https://sushipacha.fr/wp-content/uploads/2021/06/sp-fry-saumon.png)
Imagine poke as a bowl of glistening raw fish chunks sometimes served on a bed of white or brown rice and tossed with ingredients like onions, soy sauce, sesame seeds, and scallions. Key differences: In poke the fish is marinated. Poke has also been praised for its low-calorie, low-fat, and high-protein status whose raw fish base contains higher omega-3 content than most kinds of meat. Most people have tried sushi at least once in their lives, but what about poke? Hailing from the breezy shores of Hawaii, poke (pronounced po-KAY) is a raw fish salad that's often called "surfer's sashimi" due to its effortless concept, laid-back presentation, and overall chill vibes.
![chirashi vs poke chirashi vs poke](https://c1.primacdn.cz/sites/default/files/styles/scale_mobile/public/7/12/4618975-49643237_1180972868729683_4245837543058178048_o.jpg)
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