In a medium bowl, combine the soy sauce and sesame oil. Add the cubed salmon and marinate for 10 minutes in the refrigerator.

Meanwhile, prepare the remaining ingredients. Cook the rice according to package instructions and set aside. Dice the avocados, julienne the carrot, slice the cucumber, shred the cabbage and shell the edamame beans.

Heat a skillet over medium-high heat. Remove the salmon from the marinade and add to the hot skillet. Cook for 3-4 minutes until lightly browned.

To assemble the poke bowls, place 1 cup of cooked rice in each bowl, then top with the salmon, avocados, carrot, cucumber and cabbage. Sprinkle with edamame beans and sesame seeds. Serve with additional soy sauce if desired. Enjoy!