Many of you have probably tried sushi, sashimi, and poke if you like raw fish like I do. Possibly for quite some time. After all, I’ve been eating sushi since I was four years old. Granted, it was sushi from the store that was already made, but it made me love the dish and raw fish in general. When all-you-can-eat sushi became popular in Reno, my cousin took me to Sushi Club first. After that, we went to the movies to see The Sixth Sense. Ya, I’ve been here for a long time.
I first tried poke at the age of 19 when I visited Hawaii on vacation. Needless to say, I was hooked… but it was not to be. When I got back to the U.S., I never found poke again, and my love for the dish quickly faded, leaving only a memory. When I was 24, I tried sashimi for the first time. I had already learned how much I loved raw fish, but I knew I didn’t like sushi’s high carb content. It was amazing as well, but it felt a bit empty. In the end, sushi was my first love, but poke was my soul mate. But why? What was so good about poke?.
But hold on now. I’m not saying I wouldn’t eat sashimi. Far from it. But there are some differences between poke and sashimi that are worth noting. Even more so when you see how many choices there are at Pola Poke Bowls in Reno, NV. Below, I’ll compare and contrast the two delicious dishes and explain why I prefer poke over sashimi. Who knows? I may just convince you that poke is the better option. I sure hope so!.
Sashimi is a traditional Japanese dish consisting of a raw assortment of thinly sliced fish. And if you’re a fish purist, it doesn’t get much better for you than sashimi. Unlike sushi, the sashimi dish cuts out 95% of the fluff… and a huge number of empty calories. At least when compared to the average sushi dishes you might find locally in the Reno area. Additionally, sashimi (or sashimi-grade fish) is some of the highest quality fish available. A lot of times, sushi has nori, rice, sauces that are high in calories, fruits, vegetables, cream cheese, and even breading. But sashimi is just fish. Simple and pure. Just the fish.
Slices of fresh, raw fish like salmon, ahi, yellowtail, and even octopus, scallops (my personal favorite), mackerel, and more are usually in a sashimi dish. As you would get at a sushi restaurant, you would probably be given soy sauce, wasabi, and ginger to add to your fish to make it taste better. However, sashimi is frequently enjoyed completely untouched without additional ingredients.
Again, if you appreciate the finer fins in life, sashimi is probably your best bet. Also, trying a restaurant’s sashimi with nothing in the way of the taste is a great way to find out if the fish is of good quality. After all, a lot of sushi places cover up bad fish with lots of rice, sauce, and cheese, then fry it all up, making a dish that looks like Frankenstein’s monster. Personally, I find sampling the nigiri first is a great way to know what you’re getting.
Sometimes, rice is served on the side of your sashimi. But sashimi is a better choice than traditional sushi and especially the Americanized versions of the dish for people who want to stick to a high-protein, low-carb diet. In my humble opinion, rice is an unnecessary addition to this dish and does it a disservice. For those who want something simple and who love raw fish like I do, sashimi is a good option.
If you want something more like sushi, on the other hand, and you love mixing different tastes and textures, poke might be just what you need. To begin, poke and sashimi both use fresh, raw fish as their main ingredient. However, unlike sashimi, poke is not thinly sliced and is usually served in cubes. In fact, the word “poke” actually translates to “chunk” in Hawaiian. And that brings me to my next point. Unlike sashimi, poke is not a Japanese dish. It originated in Hawaii.
Other protein-rich foods that can be used in poke are crab, shrimp, octopus, and other meats. These are usually prepared differently at each restaurant where they are served. Again, sashimi is often served alone. A simple poke mixture will frequently include a soy-based sauce, sesame oil, possibly some purple onions. The fish is marinated in the mixture and then served in a bowl. This is the most basic type of poke. Some people may also add scallions, sriracha, and macadamia nuts on top to, quite literally, spice things up. In the end, the dish alone is still a relatively purist preparation.
Poke bowls have become an increasingly popular food trend in recent years These tasty bowls originating in Hawaii typically contain chunks of raw, marinated fish along with rice, veggies, and umami-packed sauces However, with the rise of vegetarianism and food allergies, many people wonder – do all poke bowls contain raw fish? Let’s take a closer look at the traditional ingredients plus some new alternatives.
A Brief History of Poke
The word “poke” means “to slice” or “to cut” in Hawaiian. It refers to the cubed chunks of raw fish that form the base of a traditional poke bowl. Poke dates back centuries as a common food in Hawaiian cuisine. The dish was often made from leftover or undersized pieces of fish that weren’t ideal for cooking whole.
The fish was cut into bite-sized pieces, seasoned with sea salt, seaweed, and candlenut (an oily type of tree nut), and allowed to marinade briefly. This allowed Native Hawaiians to use the fish before it spoiled in the island heat. Poke was considered an everyday food, not something ceremonial.
Traditional Poke Ingredients
Authentic traditional Hawaiian poke contains
-
Raw fish – usually tuna (ahi), salmon (sake), octopus (tako), or sometimes albacore, shellfish, mackerel, or oysters
-
Inamona – a Hawaiian relish made of roasted, mashed candlenuts
-
Sea salt
-
Seaweed – limu is a common edible seaweed in Hawaii
-
Chili peppers – Hawaiian chiles contribute heat
That’s it for the basic poke ingredients! The fish was allowed to marinade briefly in these salty, nutty, savory flavors before being eaten. Of course, toppings and sides like rice were added later on.
The Evolution of Poke
As poke migrated from Hawaii to the mainland U.S., new flavors and ingredients came into play. Poke restaurants became trendy in cities like NYC, L.A., and Las Vegas. Diners could build their own customized poke bowl by selecting:
-
Base – white rice, brown rice, mixed greens, quinoa, etc.
-
Protein – raw tuna or salmon most popular, sometimes shrimp or tofu
-
Mix-ins – onions, seaweed, edamame, mango, avocado, cucumber
-
Sauce – shoyu, spicy mayo, wasabi aioli, ponzu, etc.
-
Toppings – furikake, sesame seeds, crispy onions
So while raw tuna and salmon still reigned supreme, the accouterments surrounding the fish expanded hugely. Some places even added cooked proteins like chicken katsu and kalua pork to the lineup.
Do All Poke Bowls Contain Raw Fish?
With the answer above in mind, it becomes clear that no, not all modern poke bowls contain raw fish. Here are some of the common poke variations you can find today:
-
Raw fish – Tuna, salmon, yellowtail, octopus remain popular choices
-
Cooked fish – Options like shrimp, crab, lobster, and scallops
-
Cooked chicken – Grilled or crispy chicken breast, katsu chicken
-
Steak – Usually seared beef tenderloin tips
-
Tofu – An easy protein swap appealing to vegetarians
-
Vegetables Only – For vegans or those with seafood allergies
So poke bowls can certainly exclude raw fish entirely if the customer wishes. Some locations even offer a choice between raw or cooked fish depending on your preference.
Health Considerations With Raw Fish
It’s important to understand proper food safety when consuming raw fish like tuna or salmon in poke bowls. Here are some tips:
-
Only eat raw fish that has been previously frozen to kill parasites
-
Source fish from reputable, high-turnover vendors
-
Ensure raw fish smells fresh – no strong fishy or ammonia scents
-
Avoid raw fish if immunocompromised or pregnant
-
Refrigerate poke with raw fish promptly; only keep 1-2 days
As long as these guidelines are followed, raw fish can be a healthy, safe addition to poke bowls. Still, the cooked protein options provide more versatility for those concerned about raw seafood.
Building a Delicious Poke Bowl Without Raw Fish
If you want to steer clear of raw fish entirely, it’s easy to concoct a delicious poke bowl around other proteins. Here are some tasty ideas:
-
Korean BBQ Chicken – Grilled chicken, brown rice, kimchi, sesame-gochujang sauce, carrots, onions, sesame seeds
-
California Poke – Tofu, quinoa, avocado, mango, cucumber, green onion, ponzu citrus sauce
-
Spicy Shrimp – Sauteed shrimp, white rice, pineapple, mango, cilantro, spicy mayo sauce
-
Southwestern Steak – Seared steak, mixed greens, black beans, pepitas, chipotle ranch dressing
With the right balance of flavors and textures, you can make plant-based, seafood-free, or cooked protein poke bowls that are just as crave-worthy as the classic raw fish versions. Explore different sauces, toppings, and bases to find your favorite.
Poke for Every Preference
The origins of poke may lie in raw fish, but the possibilities of today’s poke bowls are nearly endless. While many still opt for raw tuna or salmon, you can also find cooked proteins, vegetarian options, and even vegan versions. So don’t be afraid to ask your local poke shop what non-raw preparations they may offer. With a few modifications, poke can suit any palate – no raw fish required!
The Pola Poke Way
With the introduction of poke bowls, things have gotten wildly creative. These days, poke bowls can have a huge range of ingredients to suit even the pickiest eaters and food lovers all over the world.
Take Pola Poke Bowls in Reno as an example. For the base of your bowl, you can choose from kale, mixed greens, white rice, or brown rice. Deep-sea crab, ahi, spicy tuna, salmon, octopus, chicken, and shrimp are the proteins that our customers can choose from. Then we mix your protein with cucumbers, scallions, and purple onions. But that’s not all! We mix all of those tasty fresh ingredients with 10 sauces of your choice. It’s all up to you to craft the bowl of your dreams.
Then, the magic starts to happen when we get the large assortment of add-on ingredients. You can get avocado, mango, pineapple, salmon roe, wasabi, tofu cubes, ginger, edamame, seaweed salad, spicy crab, roasted beets, and more at Pola Poke. For the toppings, you can pick from macadamia nuts, shaved nori, crispy garlic, coconut flakes, green onions, wasabi sesame seeds, furikake, and wonton strips.
Talk about selection! And that’s what makes a poke bowl so special. It’s your chance to make something truly unique and tasty out of all the tasty, healthy sashimi-grade fish you love. And if you like big, healthy portions, rest assured you’ll leave Pola Poke fully satisfied. We have small and large poke bowls, so you can choose based on your hunger level or if you want to save some poke for a tasty midnight snack. We even offer veggie poke bowls and our Keiki-sized bowl for the kids!.
Why I Prefer Poke Over Sashimi
I like poke bowls because they have a lot of different options that are good for any diet or eating plan. And the best part is you can try something new every time. If you like to try new things, eating a protein-packed poke bowl at Pola Poke Bowls can be different every time.
And that’s not all. I do think of myself as a fish purist, but I’m not against trying different tastes and textures with my fish. I’m a healthy eater, and I mean that in both ways. I can eat a lot and I have a big appetite. So, I think it’s important to watch what I eat. That’s why poke has been a favorite option of mine. I get a protein-rich meal that’s low in bad fats. But your average servicing of poke would leave me wanting more. Unsatisfied.
The best of both worlds really is the poke bowl. There are lots of tasty vegetables, greens, nuts, seeds, and fresh fish for me to choose from. And if I’m not on a strict diet (right now I’m on a high-protein/keto diet), I might also enjoy some of the fruit and seaweed salad (which I strongly suggest everyone do).
So, if you love fresh fish, sashimi is a great way to experience the best of the best. If you want something more flavorful, filling, and rich, though, I think poke bowls are the way to go. If you’ve never tried sashimi or poke, you need to get your act together and do it right now! You won’t regret it. Reno agrees that Pola Poke is the best place in town for poke bowls if you want to find the best poke in town.
Perfect Homemade Poke Bowls (2 Ways)
What is a poke Bowl?
A poke bowl is a classic Hawaiian dish that can be served up in several delicious ways. It is most notably defined by its inclusion of cubed, raw ahi tuna. Poke may also feature salmon, hamachi, octopus, or even tofu. The fish is marinated in salt with other traditional and varied add-ins. It’s typically served with rice and furikake.
What fish can you eat in a poke Bowl?
Just like other raw fish dishes such as Ceviche and fish tartare, Poke bowls can be made with any fish suitable for eating raw in sashimi form. Tuna is the classic for Poke Bowls, and salmon is also very popular. Other fish suitable for poke bowls include: kingfish, ocean trout, swordfish, yellow tail, trevally and bonito.
Are poke bowls vegan?
Poke bowls started becoming widely consumed during the late 19th century when Japanese workers in Hawaii introduced “donburi,” a traditional Japanese dish made with raw fish and rice, to the islands. Traditionally, poke is made with ahi tuna, but can also be made with marinated salmon, cooked shrimp or even tofu for a vegan option.
Can you eat a poke Bowl in Hawaii?
In Hawaii, traditional poke bowls also include “inamona,” or roasted candlenuts, said Kysar. Since it’s hard to find those on the mainland, she substitutes finely chopped macadamia nuts. Since the fish is raw, poke bowls should be consumed right away. What are popular poke bowl variations?