---
title: "Island Poké Adds New Seasonal Ingredients and Dishes for the Spring"
url: https://burnaze.com/article/4ef1529b-e705-48f0-b55f-0b049e8be256
source: "Franchising.com"
original_url: https://www.franchising.com/news/20230227_island_pok_adds_new_seasonal_ingredients_and_dishes_for_the_spring.html
category: "Fast casual"
industry: "Restaurants"
segment: "Fast casual"
published: 2023-02-27T12:00:00.000Z
modified: 2026-10-31T20:34:11.795Z
image: https://images.unsplash.com/photo-1507679799987-c73779587ccf?w=1600&q=80&auto=format&fit=crop
---

# Island Poké Adds New Seasonal Ingredients and Dishes for the Spring

**TL;DR:** Island Poké has refreshed its menu with new seasonal ingredients and dishes for Spring, focusing on plant-based options. The new menu includes a 'California Salmon' house bowl and improved recipes for existing ingredients.

*originally published in Franchising.com on 2023-02-27. [Read the original](https://www.franchising.com/news/20230227_island_pok_adds_new_seasonal_ingredients_and_dishes_for_the_spring.html).*

## Story

With more than 70% of the menu championing plant-based options, new ingredients include fresh cucumber dressed in sesame oil, adding a refreshing and light crunch to any bowl. There’s also turmeric roasted cauliflower giving an earthy hit full of antioxidants, while charred sesame broccoli adds a little tang of smokiness. Customers can add any of these ingredients to their “build your own” bowls, with endless combinations possible.

Island Poké are also releasing a brand-new house bowl – the “California Salmon”. Combining some of their most popular ingredients, the bowl features sashimi grade salmon, plus their new sesame cucumber, burnt sweetcorn salsa, protein packed edamame, pickled ginger, smashed avocado and finished with fresh chilli.

Alongside the new lines, some recipe improvements have been made to existing ingredients including a double-miso chicken thigh which is slow roasted to lock in the moisture, and teriyaki mushrooms featuring a mix of shiitake, portobello & chestnut mushrooms in their popular shiitake teriyaki sauce. Customers can still help themselves to as much sauce to finish off their bowls as they like, and now all sauces are plant based, including their infamous sriracha mayo and their fiery wasabi mayo.

Founder James Gould-Porter said: “Menu innovation has always been at the heart of everything that makes Island Poké special and this latest round of ingredient updates is no different. I’m particularly excited for everyone to try our California Bowl – bringing the salmon and avocado together was a no brainer.”

## Entities

- Franchising.com (publication)
- Restaurants (sector)
- menu pricing (topic)
- seasonal menu (topic)
- plant based options (topic)

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Originally reported by Franchising.com (https://www.franchising.com/news/20230227_island_pok_adds_new_seasonal_ingredients_and_dishes_for_the_spring.html). Summarized by Burnaze (https://burnaze.com/article/4ef1529b-e705-48f0-b55f-0b049e8be256).