Rinse the jasmine rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the manufacturer's instructions.

In a mixing bowl, combine the salmon fillets with soy sauce. Let it marinate for about 10 minutes.

Heat olive oil in a skillet over medium heat. Add the marinated salmon fillets and cook for about 4-5 minutes on each side, or until cooked through.

In a small bowl, mix together mayonnaise, sriracha, and lime juice until well combined.

In a serving bowl, place a scoop of rice, top with cooked salmon, sliced cucumber, shredded carrots, edamame, and avocado. Drizzle with the sauce and sprinkle with sesame seeds and green onions.