Poke and sushi are two popular dishes that originate from Japanese cuisine and share some similarities, but they are ultimately quite different. In the opening paragraphs, I will provide quick answers to key questions about poke and sushi to highlight the main differences between these dishes.
What is poke?
Poke is a raw fish salad that originated in Hawaii in the 1970s. It was influenced by Japanese cuisine but incorporates Hawaiian flavors and ingredients. The main components of poke are raw, cubed cuts of fish (usually tuna or salmon), vegetables, and a sauce or seasoning. It is served cold, often as an appetizer or a light meal.
What is sushi?
Sushi refers to any dish made with vinegared rice and a protein or vegetable. The most common forms are nigiri sushi (fish or seafood served over pressed rice) and rolls like maki, uramaki, and temaki sushi. Sushi has its origins in 4th century Japan as a way to preserve fish in fermented rice. Over time it evolved into the diverse array of sushi we know today.
Key Differences Between Poke and Sushi
- Poke is mixed and tossed like a salad, while sushi rice and ingredients are layered.
- Poke uses raw, cubed cuts of fish while sushi uses thin slices or whole pieces.
- Poke is heavily seasoned with sauces and marinades, sushi relies more on the natural flavors of fresh fish.
- Poke incorporates many non-seafood ingredients like avocado, mango, and crunchy tobiko. Traditional sushi focuses mainly on fish and rice.
Origins and History
While poke and sushi share some common ancestry in Japanese cuisine, their origins and evolutions occurred independently on different islands:
History of Poke
- Poke originated in 1970s Hawaii as a dish called ‘ahi poke using yellowfin tuna.
- It was influenced by Japanese cuisine but adapted to incorporate Polynesian and Hawaiian flavors like limu seaweed and candlenut.
- The name comes from the Hawaiian verb “poke” meaning “to slice” or “cut crosswise.”
- It was traditionally a dish fishermen ate on boats as an easy protein source.
- Poke became popular restaurant fare in Hawaii in the 1990s and began spreading to mainland US soon after.
History of Sushi
- Sushi originated in 4th century Japan as a way to preserve fish with salt and rice.
- In the 8th century, rice was swapped for vinegar, creating a taste more similar to modern sushi.
- Edo style nigiri sushi (fish over pressed rice) emerged in the 18th century.
- Maki sushi rolls were invented in the 20th century inspired by Western sandwiches.
- Sushi became popular in the US in the 1960s and led to the California roll and modern sushi fusion cuisine.
Fish and Ingredients
The raw fish used in poke and sushi also tend to differ:
| Poke Fish | Sushi Fish |
|---|---|
| Tuna | Tuna |
| Salmon | Salmon |
| Yellowtail | Yellowtail |
| Octopus | Snapper |
| Shrimp | Squid |
| Scallops | Eel |
While poke and sushi share some main proteins like tuna, salmon, and yellowtail, poke incorporates more shellfish and sushi utilizes more white fish.
Sushi also emphasizes simplicity with the central ingredients being seafood and rice. Poke incorporates many other flavors like:
- Vegetables – onions, scallions, cucumbers, cabbage, avocado
- Fruits – mango, pineapple, tomatoes
- Herbs – cilantro, green onion
- Crunchy toppings – fried onion, macadamia nuts, tobiko
- Sauces and seasonings – soy sauce, sesame oil, sriracha mayo
This allows the poke chef to add more colors, textures, and flavors.
Preparation Methods
The preparation for poke and sushi also differs significantly:
Making Poke
- Cut raw fish into 1/2 to 1 inch cubes.
- Toss fish cubes with sauce like soy sauce, sesame oil, seaweed, and chili paste.
- Layer sauce-coated fish over a bowl of rice.
- Top with vegetables, fruits, crunchy elements, and herb garnish.
Making Sushi
- Cook and season sushi rice, spreading on a bamboo mat.
- Layer fish or ingredients on top of the rice.
- Roll up the bamboo mat, pressing the ingredients into a cylindrical log.
- Cut roll into bite-sized pieces to finish.
The diced, salad-style preparation of poke differs greatly from the careful rolling and slicing of sushi. Poke also incorporates many more ingredients in each bite compared to the simplicity of most sushi pieces.
Serving Styles
While sushi is more rigid in its serving format, poke enjoys diverse presentations:
Sushi Presentations
- Nigiri – fish or seafood served over pressed rice.
- Maki – seaweed rolled logs with fish and rice.
- Temaki – cone shaped sushi hand rolls.
Poke Presentations
- Bowls – layered over rice with additions like avocado and chili crisp.
- Salads – served on a bed of leafy greens.
- Nachos – piled on top of tortilla chips.
- Tacos – stuffed into a crispy taco shell.
Sushi follows specific templates like nigiri and maki rolls. Poke is flexible, served in everything from traditional Hawaiian bowls to tacos and nachos inspired by California cuisine.
Flavor Profiles
The flavors of poke and sushi also differ, though they share an umami richness from seafood.
Poke Flavors
- Savory – from soy sauce, oyster sauce, roasted sesame oil.
- Salty – soy sauce, Hawaiian sea salt.
- Sweet – tropical fruits like mango, pineapple, and tomatoes.
- Sour – green onions, seaweed, citrus like lemon or lime.
- Spicy – Sriracha, chili oil, tobiko.
- Herbaceous – scallion, cilantro.
Sushi Flavors
- Umami – rich flavor from fresh raw seafood like tuna, salmon, and eel.
- Sweet/Sour – rice vinegar dressing and touch of sugar.
- Soft Saltiness – often just high quality soy sauce.
- Wasabi – adds pungent, horseradish like spice and heat.
- Ginger – bright, crisp, palate cleansing flavor.
Poke packs in many complex layers of taste from sweet fruits to salty sauces. Sushi focuses on bringing out the pure flavors of fresh fish and rice.
Nutritional Value
Both poke and sushi provide lean protein and nutrients, though their nutrition varies:
| Nutrient | Poke (per bowl) | Sushi (6 pieces) |
|---|---|---|
| Calories | 300-500 | 150-350 |
| Carbs | 45g | 30g |
| Protein | 35g | 16g |
| Fat | 15g | 5g |
| Sodium | 500-1000mg | 300-700mg |
Poke tends to be higher in calories, carbs, protein, fat, and sodium because of the sauces, toppings, and mix-ins. Sushi has fewer calories and more balanced macronutrients from the simplicity of fish and rice.
Cost Comparison
Poke and sushi have different typical price points:
| Dish | Typical Cost |
|---|---|
| Poke bowl | $12 – $16 |
| Sushi rolls (6 pieces) | $8 – $12 |
| Nigiri sushi (8 pieces) | $12 – $18 |
While there is some overlap, poke bowls tend to be more expensive than sushi rolls or nigiri. This reflects the wider array of fresh ingredients that go into preparing a poke bowl. Sushi also benefits from economies of scale, as rolls and nigiri are relatively quick to prepare and serve compared to compiling an entire poke bowl.
Conclusion
In summary, while poke and sushi share some basic elements of raw fish and Japanese inspiration, they differ substantially in terms of history, ingredients, preparation, serving style, flavors, nutrition, and cost. Poke adapts Japanese sushi into the Hawaiian context using cubed fish, bright sauces, and tropical flavors served in a salad-style bowl. Sushi focuses on Japanese traditions of rolling, slicing, and presenting fresh seafood and rice simply to highlight natural umami flavors. Whether you prefer the complexity of poke or simplicity of sushi, both dishes offer delicious and relatively healthy ways to enjoy the bounty of the sea.