You can tell poke bowls are of Hawaiian origin, because they make something incredibly fabulous seem very chill, like it's no big deal. You can be very flexible with the ingredients, adding or subtracting to suit your mood and the contents of your fridge. To make this meal in under 30 minutes, you can substitute white sushi rice or quinoa for the brown rice.
To make the rice, place the rice and 3 cups water into a medium pot and bring to a boil. Cover and reduce heat to maintain a gentle simmer. Cook for about 45 minutes, until water is absorbed and rice is tender. Let rice rest, covered, for 10 minutes, then stir in vinegar.
To make the tuna poke, cut tuna into bite-sized cubes. I like them on the smaller side -- maybe 1/2-inch dice -- but it's totally up to you. Place cubes in a small mixing bowl and add scallion, shallot, tamari, sesame oil and chili flakes. Toss gently and set aside.
To make the salmon poke, cut salmon into cubes to match the size of the tuna and place in a small mixing bowl. In another small bowl, stir together the mayonnaise, sriracha and tamari. Spoon sauce over salmon and toss gently to coat. Stir in shallot and scallion and set aside.
To assemble the bowls, place some rice in the bottom of each serving bowl. Arrange portions of tuna, salmon, and whatever additional ingredients you like. Pictured here are avocado, seaweed salad that I bought already prepared, some simple shelled edamame, a little bit of salmon roe, and a nice sprinkle of gomasio, freshly ground black pepper, and chili toasted sesame oil.