This bowl is a family favorite and we make it three different ways, this one with salmon, another with shrimp, and my favorite with tofu. Other than making rice and cooking the salmon, there is no other cooking involved. I use a small mandolin for slicing the cucumber and cabbage (although you could just buy a bag of shredded cabbage.) The shelled edamame come from a frozen bag. Defrost and salt. One large, ripe avocado is plenty for the three of us.
In your bowl start with a portion of rice and lay the salmon on the rice. Add the cabbage, edamame, cucumber, and avocado around the edges. Dress everything with the soy vinaigrette and oil. Garnish with cilantro, chopped green onions, and optional furikake.