Every Sweetfin dish starts with the same four building blocks: a base, a protein, fresh toppings, and a house-made sauce. This guide breaks down exactly what goes into each one - from sustainably sourced seafood to sauces crafted in-house - and why every ingredient earns its place. Whether it's a poke bowl, a burrito, or a plant-based creation, everything on the menu is 100% gluten-free.
Lightly seasoned and delicately sticky, sushi rice is the classic poke base - soft enough to let the protein and sauce lead, with just enough vinegar to balance rich, bold flavors.
A vibrant green rice with a subtly sweet, aromatic flavor and a soft, sticky texture. Bamboo extract gives it its color and an earthy note that pairs well with brighter sauces.
A deep purple-black rice with a chewy bite and nutty, slightly sweet flavor. Its heartier texture makes it a favorite base for bowls built around bolder proteins and sauces.
A lighter, lower-carb alternative to traditional rice, cauliflower rice keeps its texture without overpowering the bowl - a clean, neutral base that lets toppings and sauce take center stage.
A simple base of kale tossed with shaved red onion, lightly dressed for brightness. Available as a base for any B.Y.O.B. bowl, or ordered as a fuller side with avocado, carrots, sesame seeds, and pepitas added.
Kelp noodles tossed with carrots and cucumber, finished with sesame seeds. Available as a base for any custom bowl, or ordered as a fuller side with napa cabbage and sesame mayo dressing added.
Lean, mild, and firm-textured, yellowfin tuna is Sweetfin's most-used protein - featured in the Classic, Spicy, and Sriracha Tuna Bowls. Sourced with a "pole to bowl" approach that prioritizes responsibly caught, sustainable seafood.
Rich and buttery with a naturally fatty texture, salmon pairs well with bold sauces like black garlic gochujang and creamy togarashi. Featured in the Gochujang Salmon Bowl and Keto Bowl.
A lighter, milder tuna than yellowfin, albacore is the base for the Mango Albacore and Truffled Yuzu Albacore Bowls - pairing well with brighter, citrus-forward sauces like ponzu lime and yuzu kosho.
Every Sweetfin dish is built on the same logic: a base for structure, a protein for substance, fresh toppings for texture and color, and a sauce to tie it all together. It's not a random assembly of ingredients - each combination is chef-driven, balancing richness with acidity, heat with crunch, so every bowl, burrito, or salad feels complete rather than just stacked.
Sweetfin's newest protein, grilled chicken, anchors the Chicken Bowls lineup - from the Spicy Chicken Grain Bowl to the Chicken Banh Mi Bowl. A lighter, non-seafood option for those wanting the same bold sauces and toppings without the fish.
A plant-based protein featured in the Shiitake Chile Tofu Bowl and B.Y.O.B. Tofu options, tofu takes on the flavor of whatever sauce it's paired with - working especially well with classic sauce and chile oil for a spicier, umami-forward bowl.
A naturally sweet, hearty plant-based option featured in the Sweet Potato Ponzu Lime Bowl and B.Y.O.B. Vegetable Bowl - pairing well with brighter, citrus-forward sauces like ponzu lime.
A tender, mild-flavored eggplant that's the base of the Miso Eggplant and Mushroom Bowl, pairing with miso sesame shoyu sauce, shimeji mushrooms, and sundried tomatoes for an umami-rich, fully plant-based bowl.
Creamy and rich, avocado shows up across nearly every bowl style - from the Superfood Bowl to the B.Y.O.B. Vegetable Bowl - adding smooth texture that balances bold sauces and crunchy toppings.
Cool, crisp, and hydrating, cucumber adds a refreshing crunch to bowls like the Keto Bowl and Yuzu Salmon Bowl, cutting through richer proteins and sauces.
A staple crunch-and-color topping, carrots appear in the Sweet Potato Ponzu Lime Bowl and B.Y.O.B. Vegetable Bowl, adding natural sweetness and texture.
Whole soybeans with a firm bite and mild, slightly sweet flavor, edamame adds plant-based protein to bowls like the Sweet Potato Ponzu Lime Bowl and High Protein Plant-Based Bowl.
A crisp, slightly sweet root vegetable, jicama brings a light, refreshing crunch to the Keto Bowl - a lower-carb alternative to starchier toppings.
Mild and tender with a delicate crunch, napa cabbage appears in the Sweet Potato Ponzu Lime Bowl and Kelp Noodle Slaw, adding volume without overpowering other flavors.
Hearty and slightly earthy, kale is featured raw in the Superfood Bowl and sautéed in the Shiitake Chile Tofu Bowl - one of the few toppings served both ways across the menu.
Featured in the Gochujang Salmon Bowl and Sriracha Tuna Bowl, asparagus adds a crisp, slightly grassy bite that pairs well with bold, spicy sauces.
Light and crunchy, bean sprouts appear in the Gochujang Salmon Bowl and Classic Tuna Bowl, adding texture without adding heaviness.
A savory, slightly briny topping made from seasoned seaweed, seaweed salad features in the Spicy Tuna Bowl and Classic Tuna Bowl, reinforcing the ocean-forward flavor of the fish.
Small, delicate mushrooms with a mild umami flavor, shimeji mushrooms appear in the Superfood Bowl and Truffled Yuzu Albacore Bowl, adding earthiness without overpowering the fish.
Meatier and more savory than shimeji, shiitake mushrooms are featured in the Gochujang Salmon Bowl and Shiitake Chile Tofu Bowl, adding a deep umami note to plant-forward bowls.
A peppery, crisp root vegetable, market radish appears in the Chicken Banh Mi Bowl and Miso Eggplant and Mushroom Bowl, adding a sharp bite that balances richer sauces.
Sharp and slightly sweet, red onion is featured in the Classic Tuna Bowl, adding a bright, pungent contrast to milder sauces like miso sesame shoyu.
Fresh produce is delivered daily, and local sourcing is prioritized wherever possible. Seafood follows Sweetfin's 'pole to bowl' philosophy - responsibly sourced and cut fresh in-house. Every sauce is made from scratch on-site, using tamari instead of traditional soy sauce, which is part of how the entire menu - every bowl, burrito, side, and drink - stays 100% gluten-free.
Sweet and juicy, mango adds a bright, tropical contrast to the Mango Albacore Bowl and Kids' Lil' Fish Bowl, balancing richer proteins and sauces with natural sweetness.
Fresh pineapple brings a sweet, tangy pop to The Cali Bowl, pairing with house-made pineapple ponzu for a tropical, citrus-forward flavor profile.
A mild-to-medium heat chili, Fresno peppers add color and a gentle kick - most notably featured (pickled) in The Cali Bowl alongside pineapple and avocado.
Concentrated and slightly tangy, sundried tomatoes add a deep umami sweetness to the Miso Eggplant and Mushroom Bowl, balancing the dish's savory miso base.
A classic poke accompaniment, pickled ginger adds sharp acidity and a clean palate reset — featured across several bowls including the Superfood Bowl, Mango Albacore Bowl, and Truffled Yuzu Albacore Bowl.
Pickled for a tangy, mellowed heat, Fresno chiles feature in The Cali Bowl, adding brightness and a gentle kick alongside sweeter ingredients like pineapple.
Lightly pickled for a tangy crunch, carrots appear this way in the Chicken Banh Mi Bowl, cutting through the richness of truffle sriracha mayo.
A citrusy, subtly spicy sauce made from fermented yuzu and chili, yuzu kosho anchors both the Yuzu Salmon Bowl and Truffled Yuzu Albacore Bowl - bright and fragrant rather than heavy.
Clean and citrusy with a light tang, ponzu lime sauce is the base for the Sweet Potato Ponzu Lime Bowl and Mango Albacore Bowl - a refreshing, lighter option among Sweetfin's sauces.
A house-made blend of citrus ponzu and fresh pineapple, this sauce brings sweet-tangy balance to The Cali Bowl, pairing naturally with tropical toppings like pineapple and Fresno peppers.
Ponzu's citrus base gets a spicy edge from sriracha, featured in the Sriracha Tuna Bowl for a sauce that's tangy first, heat second.
A creamy, classic poke sauce with a mild kick, spicy mayo anchors the Spicy Tuna Bowl and Customize Your Burrito - rich enough to coat toppings without overwhelming the fish.
Savory and umami-forward, this shoyu-based sauce ties together the Classic Tuna Bowl, Miso Eggplant and Mushroom Bowl, and High Protein Plant-Based Bowl - one of the more versatile sauces on the menu.
A Korean-inspired sauce built on fermented black garlic and gochujang, this one brings deep, complex heat to the Gochujang Salmon Bowl and Superfood Bowl.
Ponzu's citrus base gets layered with garlic and lemongrass for a brighter, more aromatic heat - featured in the Spicy Chicken Grain Bowl and Chicken Banh Mi Bowl.
A rich, creamy sauce spiced with togarashi (Japanese seven-spice), this one anchors the Keto Bowl, adding warmth without overpowering the cauliflower rice base.
A drizzle-style sauce combining truffle and sriracha mayo, used to finish the Chicken Banh Mi Bowl for an earthy, slightly spicy top note.
Sweetfin's original poke sauce, classic sauce pairs with chile oil in the Shiitake Chile Tofu Bowl for a simple, savory base that lets the shiitake and tofu lead.
A creamy, nutty dressing used in the Kelp Noodle Slaw, tying together the noodles, cabbage, and cucumber with a rich, sesame-forward finish.
A lighter, tangier sesame-based dressing (distinct from sesame mayo), featured in the Sesame Crunch Chicken Salad alongside chow mein noodles and almonds.
Sweetfin started in Santa Monica in 2015, when its founders brought the flavors of Hawaiian poke back from a trip to the islands and reimagined it with a California twist. That California-Asian identity still shapes every dish today - from sustainably sourced seafood and locally prioritized produce to bold, chef-driven flavor combinations that go beyond traditional poke. Now serving Los Angeles, Orange County, and San Diego, Sweetfin remains a California brand at its core.
Thin, fried onion pieces that add a savory crunch and light sweetness - featured in the Spicy Tuna Bowl and Customize Your Burrito.
Fried until golden and crisp, crispy garlic brings a punchy, savory bite to the Gochujang Salmon Bowl and High Protein Plant-Based Bowl.
Buttery and rich, toasted macadamia nuts add substantial crunch to The Cali Bowl and Mango Albacore Bowl, pairing especially well with tropical, citrus-forward sauces.
Mild and slightly sweet, crunchy cashews top the Spicy Chicken Grain Bowl, balancing the heat of spicy garlic lemongrass ponzu.
Sliced almonds add a light, toasty crunch to the Sesame Crunch Chicken Salad, working alongside chow mein noodles for layered texture.
A finishing touch across many bowls, sesame seeds add a subtle nutty crunch - used in dishes like the Sesame Crunch Chicken Salad and Spicy Cucumber Salad.
A seasoning blend combining wasabi with traditional furikake (sesame, seaweed, and salt), used to dust the homemade taro chips in the Sweetbox and Plant-Based Sweetbox.
Fried until crisp, chow mein noodles add hearty crunch and volume to the Sesame Crunch Chicken Salad, standing up well against the sesame dressing.
Fresh and slightly citrusy, cilantro appears across several bowls including the Keto Bowl and Shiitake Chile Tofu Bowl, adding a bright herbal note that cuts through richer sauces.
Cool and aromatic, mint adds an unexpected herbal lift to the Spicy Chicken Grain Bowl, balancing the heat of jalapeño and chili oil.
Delicate and slightly peppery, daikon sprouts finish the Truffled Yuzu Albacore Bowl, adding texture and a subtle bite without overwhelming the truffle oil.
A Japanese seven-spice blend with mild heat and citrus notes, togarashi seasons the Classic Tuna Bowl, adding warmth and complexity to the miso sesame shoyu base.
A type of dried seaweed with a mild, briny flavor, hijiki tops the Spicy Tuna Bowl, reinforcing the bowl's ocean-forward character alongside the fish.
Sliced fresh for a clean, direct heat, jalapeño appears in both the Chicken Banh Mi Bowl and Spicy Chicken Grain Bowl, adding sharp spice without muddying other flavors.
A vibrant, spicy finishing oil, chile oil drizzles over the Shiitake Chile Tofu Bowl, tying the tofu and shiitake mushrooms together with concentrated heat.
Earthy and aromatic, white truffle oil finishes the Truffled Yuzu Albacore Bowl, adding a luxurious, savory depth that pairs with the bright yuzu kosho sauce.
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