Raw Chicken Sashimi Is The Latest Food Trend We Aren’t Too Sure About…


WTF: 🍗🍣 🍗🍣 🍗🍣 🍗🍣 8/10

It looks like something very delicious… if you’d maybe at least cook it for a couple minutes.

Chicken sashimi is the next hot (or well, cold) food trend to hit millennial homes and hip restaurants, as chefs use partially raw chicken (RAW CHICKEN) to make the dish.

And yet whilst raw fish in sushi is a very scrumptious thing, (and cooked chicken in sushi is perhaps some sort of a fusion scrumptious thing), raw chicken as sushi sounds downright scandalous. And salmonella-y.

This is chicken.

But let’s hear this trend out.

It all began when an Australian Facebook user posted the revolutionary chicken sashimi to her page in January. The photo she posted consisted of medium-rare (at most) chicken strips and came with a caption that read: “They’re so good can’t believe I’ve never [sic] tried it like this before.”

Naturally, the internet went wild and made fun of the post, and the user eventually admitted to the whole thing being a joke.

However, a little while later, Food Network chef Marc Murphy wrote about the deliciousness of chicken sashimi, according to Food & Wine. In. All. Seriousness.

And whilst most people are doing the equivalent of an internet weirded-out-shudder as a reaction, there are several brave souls out there who responded saying they too were fans of the dish.

In fact, chicken sashimi or chicken tartar is actually on the menu at several restaurants in America (and even moreso in Asia). Delish notes that Ippuku in California serves up the Japanese delicacy, and in an interview with Newsweek in 2013, the chef there even described the magic key to getting it right. Chef Christian Geiderman said, “Freshness is really the key. Our chickens come in with the heads and feet on, and the rigour mortis is so fresh in them that you can stand the chickens up by their legs.”



However, somehow chicken sashimi STILL isn’t really making our stomachs rumble. And that may just be okay. As the chicken is essentially raw, and normally only boiled or seared for about 10 seconds, this doesn’t set aside enough time for killing salmonella-causing bacteria. This means that food poisoning risks are still high, so if you’re not sure whether you should take a bite, maybe it’s best to just stay away.

Perhaps it’s our biased lens of seeing chicken with a lot more colour and a lot less wetness, and perhaps it’s our weak, non-Japanese unaccustomed stomachs that will just require some getting used to.

Look at it all dressed up

Or maybe we just love fried chicken wayyyy too much.

What do you think? Would you dare to have a bite?

h/t: Delish