If 2015 was the year that acai bowls hit mainstream, spreading from niche juice shops and hippie-vibe cafés to Jamba Juice, poke is the bowl food to watch for in 2016. A traditional Hawaiian seafood preparation — take bite-size pieces of raw fish like ahi tuna, salmon, or octopus, marinade it in soy sauce and in essence you have poke (pronounced POH-keh) — poke was (and continues to be) a major trend in the Los Angeles dining scene last year.
Ho w to make POKE bowl. Dakota Weiss knows fish. There’s just one problem: She can’t really eat it. The former “Top Chef” contestant’s fast-casual Southern California poke restaurant, Sweetfin, is one of the hottest lunch spots in Santa Monica right now, with lines of eager customers lined around the blocks to get their fix