Oh man, I love me some poke, and it's Tahitian cousin, Poisson Cru. For the veg I'd probably go for something that is similar in texture to the fish, maybe smoked eggplant? Maybe a roasted winter squash? Hmm, you might replicate the tako with a pickled Bull Kelp? I'm totally reaching, but it sounds like a fun experiment. Good luck, hope you get to go after those 'but in AK.
Cooking on a crazy contraption...