Prepare the ingredients as instructed.
Rinse the brown rice and cook according to package directions.
Combine tuna, sweet onion, and scallion in a bowl. Add soy sauce, sesame oil, salt (and ginger, if using). Stir gently. Cover and refrigerate for at least 1 hour to develop flavor.
Place wings in a bowl; pour sake to cover and soak for ~10 minutes.
Preheat oven broiler to High (550°F / 288°C). Line a baking sheet with foil and set a rack. Remove wings; pat dry thoroughly with paper towels. Arrange wings on rack; season generously with kosher salt and black pepper.
Bring a pot of water to a boil; add kosher salt. Add edamame and boil 4–5 minutes until heated through; drain (don’t rinse).
Heat a skillet over medium. Add oil and sauté garlic until fragrant. Stir in miso, soy sauce and mirin until combined. Cook until sauce thickens slightly. Remove from the heat. Toss cooked edamame in the sauce.
Place wings under broiler ~8–10 inches from heat: cook 9–10 min per side until crispy and browned. Tip: Watch carefully so they don’t burn.
Bring water to a boil. Steep rooibos bags for 5–7 minutes.
Portion the rice. Top with marinated poke and garnish with cucumber and sesame seeds. Serve with a side of spicy edamame, wings, and rooibos tea.