With Pittsburgh now riding a poke wave, Adam Kucenic and Diana Strekalovskaya have opened Kahuna in East Liberty. The fast-casual eatery at 132 S. Highland Ave. features poke bowls, fresh-pressed juices and green cocktails. Poke is a Hawaiian-style meal in a bowl made with raw, marinated fish plus veggies and rice. It has swept the country in recent years because it is convenient, wholesome and tasty, says Kucenic, who, with Strekalovskaya also owns Muddy Waters Oyster Bar next door, and is planning to launch Bird on the Run, a fried chicken restaurant, at a neighboring location in February. “Poke is a hot concept everywhere,â€? says Kucenic, who got his start as a cook at a Roy Yamaguchi-owned restaurant in Florida. “Roy was a pioneer in fusion cooking back in the 1980s. His focus was on fresh fish and bold flavors.â€? At Kahuna, folks can order signature bowls such as the Big Island Classic made with yellowfin tuna, green and sweet onions, cucumber, hijiki (seaweed), Kahuna sauce and macadamia nuts. Or they can build their own bowl from a base of white or brown rice, seasonal greens or soba noodles, and adding protein, mix-ins, flavors and toppings from dozens of options. Proteins range from raw salmon to steamed shrimp to tofu, while add-ons and mix-ins include marinated kale, edaname, shiso (mint), Sichuan mayo, citrusy ponzu, wasabi tobiko (flying fish roe), seaweed or crab salad, onion crisps, lotus chips and wasabi peas. Cold-pressed juices, smoothies and cocktails are made daily from healthful ingredients such as honey, agave nectar, chia seeds, almond milk and a variety of fruits and veggies. Some are spiked with vodka, tequila or gin. Because freshness is paramount when preparing raw fish, home cooks should tell their fishmonger they are planning to make poke, Kucenic says. They also may want to visit an Asian market, like Lotus in the Strip District, to become familiar with items like mirin, a sweet cooking wine, and seasonings such as furikake and togarashi, although they aren’t essential to poke, Kucenic says. “There are no hard and fast rules about what to put in a poke bowl. It’s however you want to make it.â€? When marinating raw fish poke bowls, up to 30 minutes is usually enough, says Kucenic. “If it’s a very acidic marinade, anything longer could start to ‘cook’ the fish.â€? Kucenic also uses short-grain sushi rice and advises washing it several times to help keep it fluffy when cooking. Deborah Weisberg is a Tribune-Review contributing writer. Big Island Classic This is one of the signature poke bowls on the menu at Kahuna. Chef/owner Adam Kucenic emphasizes the importance of using the freshest, highest-quality fish when serving it raw. Serves one. 1 cup white or brown rice, steamed ¾ cup raw yellowfin tuna, cut into cubes ¼ cup green onion, diced ¼ cup sweet (Vidalia) onion, diced ½ cup cucumber, diced ½ cup hijiki (seaweed) ¼ cup macadamia nuts, crushed ½ cup Kahuna sauce Kahuna sauce ½ cup soy sauce ½ cup sesame oil 1 tbsp. chili flakes 2 tbsp. rice wine vinegar 2 tbsp. mirin (sweet sake) Steam rice. Mix Kahuna sauce ingredients together and then add yellowfin tuna and all other ingredients, except for rice. Cover and marinate in refrigerator for about half an hour. When rice is done, put in a serving bowl and top with marinated ingredients. Serve. Details Kahuna Cuisine: Fast casual poke bowls and juice bar Where: 132 S. Highland Avenue, East Liberty Prices: Poke bowls $10 and $13, with some toppings extra; cold-pressed juices, $5; smoothies, $6 and $7 Hours: 11 a.m.-9 p.m. Tuesdays-Sundays Details: 412-450-8510 or kahunapgh.com Email Newsletters TribLIVE's Daily and Weekly email newsletters deliver the news you want and information you need, right to your inbox.