POKE BOWL VS CHIRASHI PLUS

The classics are great, like the salmon coated in sweet miso and accompanied by fresh avocado, pickled ginger, and masago fish roe. Tiny cafe Simple offers a poke-bowl-centric menu with plenty of options, including ones you don’t see often (like octopus or lump crabmeat). (At the poke-and-soft-serve takeout window, you can swap the chips for rice.) And sometimes you want it with deliciously salty tortilla chips, like at Seamore’s, where the white-sesame-coated, jalapeño-flecked, crispy-shallot-and-peanut-topped tuna comes mixed with avocado, dressed in ponzu, and served in a chip-and-dip bowl. Sometimes, when on a wellness kick, or doing a one-month cleanse, you want your poke paired with zucchini noodles. Asking for a side of spicy gochujang improves the well-cooked but unflavored rice. Also: tangy pickled carrots and white radish, matchstick carrots, and seaweed salad. There’s “sashimi-grade” fresh-tasting tuna, drizzled with Japanese mayo and covered in crispy shallots. Not the best option, but a great, decently healthy, easy lunch choice.

POKE BOWL VS CHIRASHI PLUS

The popular delivery-only lunch service recently added poke to its repertoire of prettily packaged meals: It comes with squares of pink salmon over a blend of grains (rice and quinoa, when we tried it), slices of daikon, cucumbers, and a delicious sesame-soy dressing, plus a side of spicy mayo for dipping. Those gooseberries and a bright yuzu-chile dressing make it. The takeout branch of the enduringly trendy, health-conscious restaurant serves a great bowl with bites of jelly-candy-pink ahi tuna, pieces of mashed avocado, mango, and candylike cape gooseberries over a blend of brown and wild rices. The bowl’s topped with thinly sliced scallions, white sesame seeds, and a nice helping of katsuo (skipjack tuna) panko bread crumbs try to get a bit of each in every fantastic bite. So don’t be surprised by other Japanese ingredients, like daikon (flavored with shoyu) and furikake, the umami-boosting seasoning, on the warm, well-cooked rice. The menu blends Hawaiian poke with the ideas of Japanese chirashi bowls - chirashi translates to “scattered” and is a dish of fish, veggies, and rice. The Scottish salmon in this bowl is particularly great, and coated in a light but spicy Sichuan-sansho mayonnaise, with bites of onion throughout. Chikarashi ’s Sichuan Chili Salmon BowlĬhikarashi makes the best poke bowl in New York for a number of reasons: The chefs - who previously worked at Neta - are using excellent (and sustainably sourced) fish, and the taste is just fresher than most of what you’ll eat around town.

Poke bowl vs chirashi