I'm still pissed about spending like twenty bucks on lunch that I didn't want and in my opinion, was not what I ordered.
Poke chirashi full#
I ended up only eating a few bites (I wanted to taste fresh fish, not something covered in a cloying salty sauce) and she charged me full price, no apologies or anything. You have poke bowls on the menu and if I wanted one, I would have ordered that." She pretty much acted like I didn't know what I was talking about and condescendingly explained her bit about "chefs choice". I said "Sorry, I've never heard of that and this is not what I ordered. When the waitress set it down, I immediately (but totally politely) said "wait this is a poke bowl" and she brusquely explained that chirashi don means a "chefs choice bowl" and that the day's chirashi was a poke bowl. Everything was mixed together in a salty sesame-ginger type sauce, and it was topped with what I think were fried shallots. As in, it was not sticky rice but long-grain, the fish was cut in little cubes instead of the sashimi-like cuts I've always gotten in chirashi bowls that I have eaten from that same restaurant and many others.
HOWEVER, regardless of what it meant, it is foolish to make a 'chef's choice' of any day as something that is already on the menu. Poke, meaning 'fish salad' is definitely NOT the same. I ordered the chirashi don and ten minutes later, I was brought a poke bowl. As far as I have ever known, chirashi means 'scattered', meaning (essentially) deconstructed sushi. Add the vinegar mix to the cauliflower.So yesterday for lunch I stopped by a new sushi joint in town (that I have been to before) and they had chirashi don and poke bowls on the menu. Mix together rice vinegar, sugar substitute, and salt. Chop and then rice a small head of cauliflower. My full recipe for keto sushi rice is in the recipe card at the bottom of this post, but as a quick runthrough of what you’re looking at, you’ll: Poke Bowls, Ceviches and Chirashis are made to thrill your taste buds. I just find it works better with the sushi rice seasoning, a better pairing for it. Know Your Sushi: Differences between Poke Bowl, Chirashi & Ceviche. It just works!įor this, I prefer the taste of cauliflower rice. I like the mild celery taste it adds to whatever I put on it, especially when we’re talking about things like buffalo chicken meatballs. Given the choice between the two options, in general I prefer the celery root. Recently, I managed to cure my gout (knock on wood!), and cauliflower has made a VERY welcome reappearance on our menu. Usually, my go-to rice options are celery root (“Celeriac”), and cauliflower - both allow for keto -ifying otherwise carbby dishes.Ĭauliflower wasn’t even an option for me until recently, as it was a HORRIBLE gout trigger for me for about 3 years - I’d loved it before that point! An easy way for me to go low carb with a chirashi bowl is to use. While I love regular sushi rice, I’m needing to cut my carbs. Serve it warm or room temperature, whichever you prefer. We just toss the rice and water into our rice cooker, mix up the sushi vinegar mixture, and let it go til the rice is ready.
Poke chirashi how to#
If you’re like to go traditional - and full carb! - with it, check out my How to Make Sushi Rice post over on Celebration Generation, my main - not low carb - blog. In Japanese restaurants, Chirashi Bowls are always served on seasoned sushi rice, generally at room temperature - much like sushi.
Here’s some information about not only the rice, but some of the popular topping options: Riceīefore we cover everything you’re putting ON TOP of the rice, let’s talk about the bed of sushi rice itself. While the rice - or cauliflower rice - is a basic recipe to follow, the various ingredients you’ll choose to top yours with are what make the chirashi bowl your own. Chirashi bowls are very much a matter of “choose your own adventure”, rather than a set recipe.
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