Step 1

Gather all the ingredients.

Step 2

Cut sashimi-grade salmon and tuna into bite size pieces. I recommend cutting into slightly “bigger” bite size for the better texture and taste.

Step 3

Cut limu into smaller pieces, about ½“ (1 cm) pieces. Thinly slice the green onions.

Step 4

Thinly slice the onion and then cut into ¾ inch (2 cm) length.

Step 5

Put the salmon and tuna in a large bowl and sprinkle ¼ tsp sea salt. Then add the onion, green onion, limu, and kukui nut.

Step 6

Add ⅓ cup (80 ml) gluten-free or regular soy sauce and 2 Tbsp sesame oil.

Step 7

Add 1 Tbsp. rice vinegar. Sprinkle 1 Tbsp toasted white and black sesame seeds.

Step 8

Serve steamed rice in a large donburi bowl or plate. Let it cool down a little bit then pile poke on top. Add toppings as you like and enjoy immediately.

Step 9

It's best to enjoy it on the same day. You can keep it in the refrigerator for 12-24 hours if you store the sashimi-grade fish immediately after you prepared it (please do not leave it on the countertop for a long time, etc).