1-First, measure all ingredients accurately and choose options based on your dietary needs, like soy sauce for the shoyu version.

2-In a mixing bowl, whisk together the sesame oil, soy sauce, and any sweeteners until fully blended. This base sets the foundation for that umami punch.

3-Next, add the sliced onions, green onions, and cucumbers if using, stirring them in gently. Then, incorporate the raw fish cubes, making sure they’re evenly coated. Cover the mixture and refrigerate it for about 30 minutes to let the flavors develop, as recommended for traditional Hawaiian poke.

4-After marinating, give it a good stir and add any finishers like furikake for shoyu sauce or sesame seeds for spicy mayo. Taste and adjust as needed for your preferred heat or sweetness. This method works for both recipes and yields enough for 8 ounces of fish.

5-For the spicy mayo version, mix the sesame oil, soy sauce, mayonnaise, and sriracha first until smooth. Add the fish, roe, and onions, then marinate as before. Serve fresh over rice or chips for the full experience.