Gather all the ingredients.
Place dried Seaweed Mix into a bowl with water. Re-hydration should take around 2-5 minutes.
Pat dry salmon very well with a paper towel, chop into 1/2" x 1/2" cubes and set aside. Note - make sure the salmon is very dry, otherwise it'll dilute the flavors.
Grate ginger with a grater and set aside. You'll need 1/4 tsp ground ginger.
Grate garlic with a grater and set aside.
In a mixing bowl, combine Sesame Oil, grated garlic, grated ginger, Soy Sauce, Toasted Sesame Seed, Coarse Sea Salt, Togarashi and mix well.
Add salmon into the mixing bowl and gently combine.
After Seaweed Mix is re-hydrated, squeeze out excess water from Seaweed Mix, add gently combine with salmon poke mix.
Gently press a sheet of saran/food wrap down onto the poke mix and refrigerate for 10 minutes to meld the flavors together.
Finely chop green onions and set aside.
After 10 minutes, gently mix in chopped green onions, transfer to a serving bowl and enjoy chilled!