Sweetfin debuted in Santa Monica, Calif., in April 2015, in a location with about 1,000 square feet. Future units will likely be between 1,200 square feet and 1,400 square feet.

Sweetfin’s founders believe that sushi has paved the way for poke. Because the ingredients and flavors are similar, and sushi is ubiquitous, poke could go national, said Sweetfin co-founder Seth Cohen. “Sushi is as much a part of the American diet as pizza, so the demand for poke, which we feel is a more accessible way to eat sushi, is not a trend, but is here to stay.”

The chain’s founding partners, from left to right, are Seth Cohen, Alan Nathan, seated, and Brett Nestadt.

Sriracha tuna with bamboo rice taps current trends toward healthful dining and bold flavors.

Sweetfin is positioned to compete against more premium fast-casual players, with bowls ranging in price from $9 to $14. The group plans to open five more units in the Los Angeles area. There are currently no plans to franchise.

Customers can build their own bowls or customize the signature options with add-ons including avocado, seaweed or jalapeño. Sauces include creamy togarashi, yuzu kosho and Sriracha ponzu.

The menu, created with Los Angeles chef and Top Chef alum Dakota Weiss, is a lineup of healthful poke bowls. Customers can choose from albacore or yellowfin tuna, salmon or snapper over a base of bamboo rice, citrus-kale salad or kelp noodle-cucumber slaw, with a variety of sauces.

For vegans or those avoiding raw fish, there are tofu or vegetable options. The entire menu is gluten-free and dairy-free.