That may be true of authentic cuisine, but in the US there is an abundance of chain and family run cheap purveyors of Asian derived food who serve a version of a bowl of white rice with meat and some veg.
It must be relatively easy, as restaurants go, to set up a poke shop.
The little food booth had them pre-made, so it was really convenient for them. People are sitting on a grass slope, in chairs they bring, with coolers of beer. Life is good.
Thai-style rolled ice cream (aka stir-fried ice cream)
Yes and no. Same ingredients but prepared completely differently. And delicious. One of my regular breakfasts when in Vegas. Great hangover food.
Various permutations of nachos have been around here for a long time (Tex-Mex is a well entrenched cuisine in New Orleans). “Chilaquiles” is a term you’ll see at newer Mexican places aiming for one or both of greater authenticity or greater “hipster appeal.” Celebrity chef Aaron Sanchez has a restaurant in downtown New Orleans that makes “pig-ear chilaquiles” – instead of fried corn tortillas, they use fried pig-ear skin.
In 2017, we got a few Roule franchises locally. Never had a clue that it had anything to do with Thai cuisine, but the website confirms it. The local stores don’t play that up.
Now, there’s something similar in Taiwanese cuisine … basically rolled/shaped and flavored shaved ice. We have exactly one place to get that locally, and it’s a total secret. Few locals know of it, and they don’t advertize. Still, they’ve been going strong for five years now.
Yes. Every Vietnamese place around here has “jasmine rice plates”, “rice bowls”, “sticky rice plates”, etc. If the Vietnamese name is given, it will often be Cơm or Cơm tấm.
Nashvillians will tell you that Hattie B’s is for tourists, and the real deal is Prince’s. But Hattie B’s is pretty authentic compared to most others. Anything with a wet sauce is not Nashville Hot Chicken. Ideally it should be served with pickle slices and on a slice of white bread to soak up the spicy grease.
I work for the Nashville office of a Dutch company based in Netherlands, so when we get those pasty Europeans come to visit we always bring in Hattie B’s for lunch to watch them squirm and turn bright red. Most of them love it though.
After reading about this on Wikipedia … it looks a lot like something a few of our Japanese places offer. The versions I’ve seen are often covered with sesame seeds, for some reason.
Couple of points about poke.
Poke can be made with any type of seafood (not always raw) and numerous seasonings and ingredients (especially different types of seaweed). Walk into any supermarket in Hawaii and there will be a dozen or more varieties in the seafood case. There are poke contests and devotees of different shops, because everyone’s poke tastes slightly different, even if the same ingredients are used.
As I recall, the original poke was made with finely chopped kukui nut, seaweed and salt.
Also, poke bowls with rice are are fairly new. A variation of Japanese donburi, which as mentioned above is a bowl of (usually) hot rice topped with various ingredients. Traditionally, poke would be eaten alone or with poi.
Sadly, yet hilariously, a Chicago based chain of poke stores, Aloha Poke, claims that their name is trademarked and sent Cease and Desist letters to a number of shops across the US for trademark infringement. That’s the sad part. The hilarious part is that they sent one to a shop in Hawaii! last year telling them they couldn’t use Aloha in their name. They’ve backed down on their effort, but there’s a renewed interest in a Hawaii resolution to protect Native Hawaiian words: Hawaii pushes back after Chicago restaurant's 'Aloha Poke' trademark: 'They need to have some cultural sensitivity' – Chicago Tribune
One of my favorites is Korean tofu soup. It’s not even that common around here – there’s basically one place near me. But it’s delicious.
It’s a beef broth filled with soft tofu chunks and your choice of meat or seafood, all topped with a raw egg (the broth is still boiling when it’s brought to you, so the egg will cook a little bit), and served with banchan (side dishes) and iced barley tea (hot upon request).
How about Korean barbecue, where the meat is cooked at your table on a gas grill?
Or hot pot, where all food is brought to you raw and you cook it in a boiling broth at your table?
Korean tacos?
This thread is headed into the what is authentic XXX food realm.
There are numerous variations of foods that are a mixture of seasonings, cooking methods and serving style unique to or starting in the US because of our multicultural environment.
Heck, even KFC has their variation of bibimbap or donburi with their Famous Bowl, mashed potatoes topped with nuggets, cheese, corn and gravy, which other than being a bowl of a starch with toppings has no connection with bibimbap, donburi or any other Asian variation.
Edit: I don’t know if it’s still true, but my brother used to refuse to eat anything in a bowl for dinner (I don’t ever recall him eating donburi). If we had soup for dinner, he had to have something on the side (e.g. a sandwich) to complete the meal.
All these are reasonably well known in Atlanta except for spam musubi, which I had in Hawaii and were fantastic (and boba drinks would just be known as ‘bubble tea’ here).
A lot of that is going to be very dependent on the size of your community and what your local immigrants are like. I mean, Bahn Mi have been a thing in Houston for a LONG time, as have Vietnamese foods of all stripes- Pho wasn’t weird for us back in the late 80s in my part of town, for example. Boba drinks were a bit later, but not long after that.
Stuff like poke and ramen are relatively new entrants to the Dallas food scene- ramen a couple of years ago, and poke mostly within the past year.
Spam musubi hasn’t become popular here yet though. Edamame has been a staple in sushi places for at least 20 years though.
This was my regular lunch when I worked in Pioneer Square in Seattle. Not so much now that I’m here in Santa Barbara, a Korean food wasteland. Gotta drive to K-town in LA for my fix now.
Looking at the answers people have given here, I’m more confident than ever that the NPR writer/editor’s choice of bibimbap as a dish that implicitly signifies a certain (but not forbiddingly so) level of sophistication in food-related matters was in fact an excellent authorial/editorial choice. 
One data point: I never heard of it.
Yeah, but you’re one of the unwashed, right?
You’re all making me hungry. Alton Brown brought bibimbap to my attention on the food network years ago and it is one of my all time favourite dishes, especially loaded up with heaps of gochujang!