Sear the ahi tuna: Heat a cast-iron skillet or grill pan over high heat. Lightly season the tuna with salt and pepper. Sear the tuna for 1-2 minutes per side, just until the outside is lightly cooked but the center remains rare.
Prepare the poke marinade: In a bowl, whisk together soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, and chopped green onions.
Toss the tuna: Slice the seared tuna into bite-sized cubes and add it to the poke marinade. Gently toss to coat the tuna evenly.
Assemble the bowl: In a serving bowl, place a bed of cooked white rice. Top with the marinated ahi tuna, sliced avocado, diced cucumber, and steamed edamame.
Drizzle with poke sauce: In a small bowl, whisk together mayonnaise, sriracha, and lime juice to create a creamy poke sauce. Drizzle the sauce over the poke bowl.
Garnish and serve: Sprinkle the poke bowl with toasted sesame seeds and chopped green onions. Serve immediately and enjoy the fresh, flavorful combination.

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