Please note that I recommend a marinating time of 1 hour for the poke to develop the best flavor. If you‘re short on time, you can always marinate for less time or serve it without marinating.

For the steamed rice, I recommend cooking 2¼ cups uncooked Japanese short-grain rice (3 rice cooker cups, 15.9 oz, 450 g). This yields 6⅔ cups (990 g) cooked rice, enough for 3 donburi servings (roughly 1⅔ cups, 250 g each). See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe. See how to freeze the leftovers in my post How to Store Cooked Rice.

Now, gather all the ingredients.

To a small bowl, add 1 small clump Hawaiian ogo seaweed (dried) and enough water to cover. Soak for 5 minutes to rehydrate.

Squeeze the water out and cut the ogo into smaller pieces, about 1 inch (2.5 cm) long.

Thinly slice ¼ sweet onion lengthwise.

Thinly slice 1 green onion/scallion.

Cut ½ lb sashimi-grade tuna into bite-sized cubes, about ¾ inch (2 cm).

Cut ½ lb sashimi-grade salmon into bite-sized cubes, about ¾ inch (2 cm).

Put the tuna and salmon in a large bowl. Then, add the onion, green onion, and ogo.

To the bowl with the tuna and salmon, add 3 Tbsp soy sauce, 1 Tbsp toasted sesame oil, 2 tsp rice vinegar (unseasoned), and ⅛ tsp Diamond Crystal kosher salt or Hawaiian sea salt.

Sprinkle in ½ Tbsp toasted white sesame seeds and gently mix it all together. Cover the poke and marinate it in the refrigerator for at least 1 hour (or up to 12 hours in advance) to develop the flavors. During this time, prepare your optional toppings.

Divide 3 servings cooked Japanese short-grain rice into individual large (donburi) bowls or on plates. Let the rice cool down a little bit, for 3–5 minutes (you don‘t want to warm up the raw tuna). Then, pile the poke on top. If you‘d like, you can add creative toppings of your choice now. I enjoy sliced or cubed avocado (see how to cut an avocado), shelled edamame, thinly sliced Japanese or Persian cucumber (I forgot to add!), thinly sliced red radish, sushi ginger (gari), shiso leaves (perilla/ooba), and furikake (rice seasoning). See my Notes below for more topping ideas. Serve immediately and enjoy!

It‘s best to enjoy it on the same day. You can keep the poke ingredients in the refrigerator for up to 24 hours. I recommend cooking the rice just before serving.