While the rice is cooking, trim any skin and brown flesh from sushi-grade salmon. Dice into bite-size pieces. Then, mix together soy sauce, rice wine vinegar, sesame oil, and brown sugar, and toss the diced salmon in the mixture.
Peel and dice avocado and mango. See: How to Cut Avocado.Split the cooked rice into two separate bowls. Top with half of the avocado, mango, and edamame to one side of the bowl. Then, place the marinated salmon on the other side. Hold back most of the marinade, but adding a little to the rice gives extra flavor.
Sprinkle toasted sesame seeds over the top, serve, and enjoy!
Make sure you buy sushi-grade salmon to use for this recipe. Raw salmon recipes should always use sushi-grade fish.
See the post content for variations on toppings and what to serve with your salmon poke bowls!