Step 1

Make the seasoned rice: Using a fine mesh sieve/strainer, rinse the rice

Step 2

** Pour the water, vinegar, sesame oil and salt into a small saucepan (with a fitted lid) set over medium-high heat

Step 3

Stir to combine

Step 4

Bring the liquid to a boil

Step 5

Add the rinsed rice, stir to combine evenly with the liquid and return to a boil before securing it with a tight fitting lid and reducing the heat to low

Step 6

Simmer the rice for 18 minutes

Step 7

Remove the lid, fluff up the rice to make sure all the liquid is absorbed

Step 8

Turn off the heat and let it sit on the hot stove for 2-3 minutes longer after fluffing it again

Step 9

Alternatively, add all ingredients to a rice cooker and cook

Step 10

Make the Poke: Meanwhile in a large bowl, mix together the soy sauce, green onions, 1 tablespoon sesame oil, rice vinegar and ginger juice from jar of pickled ginger

Step 11

Add the tuna and salmon, toss to coat

Step 12

Set aside.Make the cucumber salad: In a small bowl, toss everything together.When the rice is done cooking, fluff it up and let it cool for 20 minutes.Make the wasabi citrus sauce by mixing everything together in a small bowl.To assemble, divide the rice between 4 bowls, top with the salmon and tuna poke, cucumber salad and any of the desired toppings

Step 13

Drizzle the bowls with the wasabi citrus sauce.**Don’t skip this quick, easy step—rinsing the rice before you cook it washes away some of the starch that’s on the surface of the rice, which is a good thing in this case

Step 14

It’ll help ensure that your rice is nice and fluffy, instead of mushy or gummy.