We’re simply bowled over by the poke trend sweeping the nation. The raw-fish dish that originated in Hawaii is having a moment, and while it hasn’t quite proliferated here as widely as in cities such as L.A. and New York, we’re not too far behind the curve. A primer on poke: Cubed fish (usually salmon or tuna, but it can also be shrimp or octopus) is added to a base (rice, noodles, quinoa or mixed greens), then you choose a variety of toppings, such as avocado, seaweed, onions, etc. Finish it off with a sauce such as ponzu or teriyaki and what you have is a healthful meal that approximates the experience of sushi without breaking the bank. The beauty of poke is that it’s endlessly customizable. Think Chipotle without the gut-busting calorie count. Ready to try? Head to Soulfish Poke (9500 S Eastern Ave., Suite 110, SoulFishPoke.com), Kahuku Poke & Hawaiian BBQ (450 E. Silverado Ranch Blvd., Suite 125, Facebook.com/KahukuPoke), Island Sushi & Grill (9400 S. Eastern Ave., Suite 103, IslandSushiAndGrill.com) or Tail & Fin (9845 S. Maryland Pkwy., Suite B, TailAndFin.com).