Jasmine rice, cooked
Rice vinegar (seasoned or not)
Toasted sesame seeds
Edamames
Soy sauce
Hot sauce
Toasted sesame oil
Fresh ginger, grated
Raw tuna, diced
Raw salmon, diced
Cucumber, finely sliced
Fish eggs
Chives, finely chopped
Mix the rice with the rice vinegar, sesame seeds, and edamames. Split into 2 bowls. Set aside.
Mix together all the marinade ingredients except the fishes. Then, add the tuna and salmon. Gently mix using a spatula. Refrigerate for at least 30 minutes.
When ready to serve, add half the fish cubes on the rice base of each poke bowl. Garnish with cucumber slices, fish eggs, and chives.
