SUKI will bring the popular foodie trend to South Bank.

‘Poké’ — meaning to section, cut or slice, and pronounced ‘Po-keh’ — was traditionally a simple Hawaiian fish salad including scraps of reef fish, seaweed and crushed kukui nuts and sea salt.

But there’s been a surge of public interest in poké bowls around the world over the last couple of years, with plenty of variations on offer, all packed with proteins and ‘super food’ ingredients.

After hearing about the poké bowl trend in the US, Eddie Isik and Leon McNiece paid a visit to the States to see what it was all about. It was from this trip, 18 months ago, that the idea for SUKI was born.

“We are both interested in fitness and healthy eating and we could see a gap in the market for this offering and the idea was too good not to go ahead with,” McNiece says.

“We have big plans to expand SUKI with a second location in Brisbane already in the works and set to open in a few months.”

In line with SUKI’s ‘pole to bowl (or roll)’ philosophy, McNiece and Isik say they source only the highest-quality and most sustainable raw fish and other proteins for their poké bowls and sushi burritos.

Ingredients that are sure to be popular with health-conscious diners include bamboo rice (brown rice infused with bamboo extract), quinoa and kale, black rice and freshly cut vegetables.

You’ll be able to customise your bowl any way you want it with seven base choices, eight types of fish, and over 15 toppings, with ingredients prepared fresh daily.

SUKI will open in the space previously occupied by dell U’go (182 Grey Street, South Bank) on Tuesday 18 April, and will be open seven days a week, from 11am ’til late.