Prepare the rice: Rinse the rice thoroughly. In a small pot, combine water, sesame oil, rice vinegar, and salt. Bring the mixture to a boil, then add the rice. Stir well, cover with a lid, and lower the heat to simmer for 18 minutes. Once cooked, fluff the rice and let it sit for an additional 2-3 minutes. For convenience, you can use a rice cooker instead.

Create the poke: In a large bowl, mix soy sauce, green onions, sesame oil, rice vinegar, and ginger juice. Add the cubed ahi tuna and salmon, gently tossing to coat the fish in the marinade. Set aside while preparing other components.

Make the cucumber salad: Combine rice vinegar, cucumber, sugar, salt, red pepper flakes, and sesame oil in a small bowl. Toss to mix and let it marinate while the rice cools.

Prepare the wasabi citrus sauce: Stir together mayonnaise, wasabi paste, lemon juice, and sesame oil in a small bowl.

Assemble the poke bowls: Divide the rice among four bowls. Top with the marinated tuna and salmon, cucumber salad, diced avocado, diced mango, pickled ginger, and any other desired toppings like crab salad and seaweed salad. Drizzle the wasabi citrus sauce on top and sprinkle with sesame seeds.

Enjoy your fresh poke bowl and customize it with your favorite toppings!