Tags are the restaurant’s own; confirm allergies with staff.
No dish on this menu carries every tag you picked.
3 dishes
Sweet potato, edamame, asparagus, bean sprouts, avocado, sautéed kale, carrots, crispy garlic, miso sesame shoyu sauce with forbidden rice
Shiitake chili tofu poke over bamboo rice, sweet potato, ponzu lime, poke over forbidden rice, seaweed salad, homemade taro chips dusted in wasabi furikake, ramekins of tamari, pickled ginger and sriracha, and taro chips
Ponzu lime, edamame, carrot, avocado
4 dishes
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
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
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
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
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
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
17 dishes
Classic sauce, chile oil, cilantro, sautéed kale, tofu, shiitake mushrooms, pickled Fresno
Ask what else goes into it besides what the menu lists.
Fresh pineapple brings a sweet, tangy pop to The Cali Bowl, pairing with house-made pineapple ponzu for a tropical, citrus-forward flavor profile
Ask whether anything is added to it, on its own this is vegan.
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
Ask whether it is cooked in butter or a meat stock rather than oil.
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
Ask whether it is cooked in butter or a meat stock rather than oil.
Pickled for a tangy, mellowed heat, Fresno chiles feature in The Cali Bowl, adding brightness and a gentle kick alongside sweeter ingredients like pineapple
Ask what else goes into it besides what the menu lists.
A vibrant, spicy finishing oil, chile oil drizzles over the Shiitake Chile Tofu Bowl, tying the tofu and shiitake mushrooms together with concentrated heat
Ask what else goes into it besides what the menu lists.
Build your own vegetable bowl. Sweet potato, avocado, carrots, cucumber, edamame
Ask whether it is cooked in butter or a meat stock rather than oil.
Build your own tofu bowl
Ask whether the sauce uses fish sauce, oyster sauce, shrimp paste or chicken stock.
Sliced cucumbers, ponzu lime sauce, sesame seeds, sesame oil, red pepper flakes, chile oil, salt, topped with crispy garlic
Ask what is in the ponzu lime sauce, everything else on the list is a plant.
Ask what is in the Citrus kale salad, everything else on the list is a plant.
Seaweed, sesame oil, seasoning
Ask what is in the seasoning, everything else on the list is a plant.
Taro root, BBQ seasoning, coconut oil
Ask what is in the Taro root and BBQ seasoning, the other ingredient listed is a plant.
Taro root, chili lime seasoning, coconut oil
Ask what is in the Taro root and chili lime seasoning, the other ingredient listed is a plant.
Add: Extras Taro Chips
Zesty yuzu meets creamy white chocolate. This is a twist on a classic favorite
Ask whether the rice is cooked in stock or finished with butter.
Taro root, wasabi furikake, coconut oil
Ask what is in the Taro root and wasabi furikake, the other ingredient listed is a plant.
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
Ask whether the rice is cooked in stock or finished with butter.
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
Ask whether the rice is cooked in stock or finished with butter.
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
Ask whether the rice is cooked in stock or finished with butter.
A crisp, slightly sweet root vegetable, jicama brings a light, refreshing crunch to the Keto Bowl - a lower-carb alternative to starchier toppings
Ask whether it is cooked in butter or a meat stock rather than oil.
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
Ask whether it is cooked in butter or a meat stock rather than oil.
63 dishes
Grilled chicken, sesame dressing, crunchy chow mein noodles, napa cabbage, red cabbage, chili, oranges, almonds, carrots, scallions and sesame seeds
Sushi rice, yellowfin tuna, avocado, edamame, fresno peppers, pineapple, macadamia nuts, house-made pineapple ponzu sauce
Salmon, yuzu kosho sauce, avocado, edamame, cilantro, jicama, cucumber
Albacore, yuzu kosho sauce, white truffle oil, avocado, shimeji mushrooms, pickled ginger, daikon sprouts
Yellowfin tuna, sriracha ponzu sauce, avocado, asparagus, cilantro, sundried tomatoes, crispy onions
Yellowfin tuna, spicy mayo sauce, hijiki, avocado, edamame, cucumber, crispy onion
Albacore, mango, ponzu lime sauce, macadamia nuts, pickled ginger, napa cabbage, edamame
Salmon, black garlic gochujang sauce, asparagus, shiitake, bean sprouts, crispy garlic
Yellowfin tuna, miso sesame shoyu sauce, red onion, togarashi, avocado, seaweed salad, bean sprouts, and pickled ginger
Miso sesame shoyu sauce, japanese eggplant, shimeji mushroom, sundried tomato, market radish
Sweet potato, ponzu lime sauce, avocado, carrots, edamame, cucumbers, napa cabbage
Yellowfin tuna, avocado, kale, shimeji mushrooms, carrots, pickled ginger, seaweed salad, black garlic gochujang sauce
Salmon, avocado, cucumber, jicama, kale, cilantro, macadamia nuts, creamy togarashi sauce over cauliflower rice
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
Poached rather than raw, shrimp offers a milder, non-fish alternative to Sweetfin's tuna and salmon options - a lighter choice for those who want the poke format without a stronger fish flavor
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
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
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
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
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
Fried until crisp, chow mein noodles add hearty crunch and volume to the Sesame Crunch Chicken Salad, standing up well against the sesame dressing
Grilled chicken, forbidden rice base, spicy garlic lemongrass ponzu, sliced jalapenos, carrots, crunchy cashews, mint, chili oil, sesame seeds
Grilled chicken, spicy garlic lemongrass ponzu, pickled carrots, cucumbers, cilantro, market radish, sliced jalapenos, topped with truffle sriracha mayo drizzle and daikon sprouts over sushi rice
Build your own chicken bowl with your choice of base, sauce and toppings
Build your own bowl
Choice of protein and base with avocado, cucumber, cilantro, crispy onions, seaweed salad, and spicy mayo wrapped in a tortilla. Served with a side of crunchy garlic chili oil
Yellowfin tuna, bamboo rice, avocado, cucumber, cilantro, crispy onions, seaweed salad, and spicy mayo wrapped in a tortilla. Served with a side of crunchy garlic chili oil
Kelp noodles, carrots, cucumbers, sesame seeds, napa cabbage, salt, with sesame mayo sauce
100% Gluten-free "krab salad"
Line-caught yellowfin, Persian cucumbers, edamame, fresh mango, sliced jalapeños, avocado, Zab's Hot Honey Ponzu, Hot Honey Wasabi Mayo drizzle, and crispy onions over sushi rice
Diced chicken, bamboo rice, carrots and avocado with miso sesame sauce
Miso sesame shoyu sauce, tuna or salmon, mango, pickled ginger
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
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
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
Lightly pickled for a tangy crunch, carrots appear this way in the Chicken Banh Mi Bowl, cutting through the richness of truffle sriracha mayo
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
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
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
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 drizzle-style sauce combining truffle and sriracha mayo, used to finish the Chicken Banh Mi Bowl for an earthy, slightly spicy top note
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
3 dishes
Guava, lemon
Hibiscus tea
Homemade, sweetened with fresh fruit