as Hawaiian sea salt and limu. Modern Hawaiian versions of traditional poke seasonings have been heavily influenced by Japanese and other Asian cuisines, such as soy sauce, furikake (mix of dried fish, sesame seeds, and dried seaweed), chopped dried or fresh chili pepper, fish eggs, and wasabi. Fish types may include cured hee (octopus), other types of raw tuna, raw salmon and various kinds of shellfish. North American variations may include ponzu sauce, teriyaki sauce, soy sauce, sriracha sauce, and mayonnaise as sauces, and avocado, mushrooms, crispy onions, pickled jalapeño, cilantro, pineapple, cucumber, edamame, green onions, and a variety of other fusion cuisine vegetables among the chopped ingredients. Unlike traditional Hawaiian poke, the mainland style is typically not pre-marinated but is instead prepared with sauces on demand. A variety of fish may be available, with ahi tuna the most popular, and yellowtail, salmon, octopus, crab, and imitation crab as common additional choices. An option to add a base of cooked rice is not uncommon. Similar dishes Poke is similar to other Polynesian fish salads such as ika mata in the Cook Islands, kokoda in Fiji, oka in Samoa and ota ika in Tonga. A very similar dish is the kinilaw of the Philippines. Kinilaw is usually raw diced fish marinated in citrus juice, sour fruits, or vinegar with extracts from mangrove bark or fruits (and sometimes coconut milk). This process can also be applied to other seafood and lightly blanched or grilled meat (the latter being generally differentiated as kilawin). The dish was introduced to Guam during the Spanish colonial period, resulting in the derivative Chamorro dish of kelaguen. The Ilocano dish poqui poqui of the Philippines also likely derived its name from poke, after the influx of Ilocano sugarcane workers to Hawaii during the American colonization of the Philippines. However, they are very different dishes, with poqui poqui being a scrambled egg dish with grilled eggplants and tomatoes. Raw fish dishes similar to poke that are often served in Europe are fish carpaccio and fish tartare. Also similar to poke are Korean hoe-deopbap, marinated raw tuna served over rice, and Peruvian ceviche. Japanese sashimi also consists of raw seafood; other similar Japanese dishes are zuke don, a donburi dish topped with cured fish (usually tuna or salmon) along with avocado topped with furikake, and kaisendon, a more elaborate version served with additional non-fish toppings. See also Buddha bowl Crudo