Dice ahi tuna into small cubes.

Mince onion and green onion.

In a medium-sized bowl, combine diced ahi, minced onion, minced green onion, egg, shoyu, sesame oil, salt, and pepper.

Mix well to combine the patty ingredients.

Form the mixture into 2 patties.

Press the patties into panko bread crumbs to coat evenly.

Heat canola oil in a frying pan over medium-high heat.

Gently place the panko-coated patties in the hot pan.

Sear the patties on both sides until browned, keeping the inside medium-rare.

In a separate saute pan, add butter and enoki mushrooms.

Sauté the enoki mushrooms in butter for approximately 2 minutes.

Add shoyu, oyster sauce, and chopped cilantro leaves to the sauteed mushrooms.

Cook the sauce for 1 minute, stirring continuously.

Stir in heavy cream into the enoki mushroom sauce.

In a bowl, place a scoop of cooked rice.

Top the rice with one seared ahi poke patty.

Pour the enoki mushroom sauce over the poke patty.

Sprinkle minced green onion over the sauce as garnish.

Serve immediately.