A Fast-Growing Food Trend

The Poke Bowl Take Over The Hawaiian raw fish dish that combines chunks of fresh seafood has overtaken sushi and ceviche as the demand summer snack in the last few years. It is a hot food topic that has saturated the restaurant and food market in a very impactful way. Hospitality and restaurant professionals need to know a few things about the Poke Bowl Craze.

Part of poke’s appeal is the way it can be customized to different tastes. Poke shops, such Uncle Sharkii offer a make-your-own poke bowl, where diners can select toppings like soy sauce, sesame oil, sesame seeds, scallions, Maui onions, cucumbers, and flaked chill. Some poke shops also offer rice bowls where the fish dish is served over sushi rice, where others focus on the fish as standalone dish. Just as diners can choose from an array of different toppings, they can also select from other fish.

Poke has grown beyond tuna, and diners can find salmon, albacore tuna, red snapper, octopus, and other seafood depending on the location of the poke shop. What makes the poke bowl unique, is its “made to order” concept, as it is made fresh daily and custom made for each customer.

The biggest growth of poke has been in the fast-casual sphere (where full table service is not offered, but restaurants advertise higher quality food than fast food restaurants, with fewer frozen or processed ingredients), but chefs at all levels are adding poke dishes to the menu, which shows how the food trend is taking over the restaurant industry.